Energy saving brewing method

ABSTRACT

Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention relates to energy saving methods for preparing barley based beverages, as well as to barley plants useful in such methods. In particular, the invention describes barley plants with combined traits of null-lipoxygenase-1 (null-LOX-1), null-lipoxygenase-2 (null-LOX-2) and null-S-adenosylmethionine:methionine S-methyltransferase in one plant, which is particularly useful for energy saving methods to prepare barley based beverages, such as beer.

All patent and non-patent references cited in the application are herebyincorporated by reference in their entirety.

FIELD OF INVENTION

The present invention relates to energy saving methods for preparingbarley based beverages, for example malt based beverages, such as beer.The invention furthermore relates to barley plants useful in thedisclosed methods. In particular, the invention describes barley plantswith combined traits of null-lipoxygenase-1 (null-LOX-1),null-lipoxygenase-2 (null-LOX-2) andnull-S-adenosylmethionine:methionine S-methyltransferase (also denotednull-S-methionine (Met)-S-methyltransferase or null-MMT) in one plant,i.e. a null-LOX-1-null-LOX-2-null-MMT barley plant (herein alsointerchangeably denoted double-null-LOX-null-MMT), which is particularlyuseful for the energy saving methods to prepare barley based beveragesdescribed herein.

BACKGROUND OF INVENTION Malting Facility and Brewhouse

Barley—Hordeum vulgare, L.—is a diploid cereal that is widely grown indifferent climates for food and beverage production. Beverages based onsaid plant are produced in large quantities, employing highly energyconsuming methods, for example in the malting and brewhouse facilitiesfor kiln drying and wort boiling operations, respectively.

Malting usually involves steeping of barley kernels to promotegermination, followed by kiln drying at elevated temperatures, whichmakes the process particularly energy consuming. Key objectives of kilndrying include: (i) germination termination; (ii) drying the germinatedbarley grains; (iii) enzyme denaturation, particularly lipase and LOXenzymes in wild-type barley; and (iv) conversion of the dimethylsulphide (DMS) precursors (DMSP), principally consisting of S-methyl-Met(SMM), into volatile DMS [after kiln drying of a normal pale malt, theDMSP content is on average 4 ppm in dry weight (see Technology Brewingand Malting, Kunze, 2004, VLB Berlin, pp. 158-162)]. Certain enzymeactivities are preserved during kiln drying (e.g. amylase, protease,etc).

In the brewhouse, there is in general terms consumed about half of theenergy in the brewing process, corresponding to an energy load in therange 48,000-83,000 kJ/hL (Modern brewhouse technology, BrauweltInternational 2004, p. 410-412). Most of the energy is consumed in theprocess of wort boiling, the goal of which is in general to provide: (i)coagulation of protein; (ii) inactivation of enzymes; (iii) wortsterilization; (iv) extraction of hop compounds; (v) isomerization ofα-acids; and (vi) evaporation of unwanted volatile compounds, e.g. thesulphury and stale off-flavours DMS and trans-2-nonenal (T2N),respectively.

Wort is traditionally boiled for at least 50-60 min to allow for anoverall evaporation of at least 10-15% (see Technology Brewing andMalting, Kunze, 2004, VLB Berlin, Chapter 11), but now often improved bytechnological means to 6-8%. It has also been attempted to reduce energyconsumption even further, for example by minimizing evaporation to aslittle as 3-4%, combined with a stripping process that extracts unwantedvolatile compounds into injected steam (see e.g. Bonacchelli et al.,2007). It is thought that the levels of unwanted, volatile compounds inwort makes it difficult to further reduce, or even eliminate,evaporation.

T2N

T2N—a volatile C₉ alkenal with a boiling point of 88° C.—wascharacterized in 1970 as the molecule conferring the cardboard-likeoff-flavour in beer (Jamieson and Gheluwe, 1970). Since thetaste-threshold level for T2N in humans is extremely low, previouslydetermined to be around 0.7 nM or 0.1 ppb (Meilgaard, 1975), productswith even minute levels of the aldehyde are perceived as aged. However,levels of T2N are generally very low in fresh beer (Lermusieau et al.,1999), indicating that processes during ageing promote liberation offree T2N from corresponding adducts (Nyborg et al., 1999). A subsequentobservation revealed correlation between the T2N potential of wort andformed free T2N after product storage (Kuroda et al., 2005).

Kiln drying and wort boiling represent separate processing steps thatmay be targets for manipulation in order to achieve reduced levels ofT2N in barley-based beverages. While kiln drying at high temperaturesconfer inactivation of the enzymes involved in T2N formation, such aslipases and LOXs (see e.g. Technology Brewing and Malting, Kunze, 2004,VLB Berlin, p. 162), free T2N also can be removed by wort boiling.

The barley kernel contains three LOX enzymes—known as LOX-1, LOX-2, andLOX-3 (van Mechelen et al., 1999). The major activity of LOX-1 catalyzesthe formation of 9-hydroperoxy octadecadienoic acid (9-HPODE; see FIG.1A for a partial overview of the LOX pathway)—a precursor of both T2Nand trihydroxy octadecenoic acids (THAs)—from linoleic acid. LOX-2mainly catalyzes the conversion of linoleic acid to 13-HPODE, which isfurther metabolized to hexanal, a C₆ aldehyde with a ˜0.4-ppm-high tastethreshold (Meilgaard, supra). Given LOX-2's very little 9-HPODE-formingactivity, several reports have noted that T2N is produced via abiochemical pathway involving conversion of linoleic acid to 9-HPODE,initially catalyzed by LOX-1, followed by cleavage of 9-HPODE through9-hydroperoxide lyase action (see, for example, Kuroda et al., 2003,2005; Noodermeer et al., 2001).

With regard to the above-mentioned properties of LOX-1, said enzyme is auseful target for inactivation in efforts to lower T2N levels inbarley-based products, actually substantiated by the following twoobservations: (i) Kuroda et al. (2005) suggested a correlation betweenLOX-1 activity and the wort T2N potential, primarily because LOX-2 hasbeen considered inferior with respect to formation of the T2N potentialin said wort. However, there appears to be no correlation between theoverall LOX activity in malt and the wort T2N potential; (ii) methodshave been described to obtain reduced activity of LOX-1 in barley.

Several different barley plants have been developed that share theproperty of partially or totally reduced LOX-1 activity. For example,barley kernels and barley plants having a low LOX-1 activity weredisclosed in PCT Application WO 02/053721 to Douma, A. C. et al., whileWO 2005/087934 to Breddam, K. et al. focused on two different barleymutants deficient in LOX-1 activity—a splice site mutant and a mutantwith a premature translational stop codon. In addition, EP 1609866 toHirota, N. et al. described a barley plant with no LOX-1 activity, whichwas identified by screening a collection of barley landraces.

DMS

In barley-based beverages—as also in many vegetables and foodstuffs,including tea, cocoa, milk, wines, spirits (such as rum), sweet corn,and numerous cooked vegetables—DMS adds prominent odour and flavournotes to the product. Depending on beer type, DMS levels typically canreach 150 ppb (150 μg/L), with said compound often contributing toundesirable “cooked vegetable” or “cabbage-like” flavours. In thisregard, it is not only important that the sensory threshold is around30-45 μg/L (Meilgaard, 1982), but also that the DMS-derived flavourremains unnoticed at levels <10 ppb.

The aforementioned kiln drying and wort boiling processing steps in beerproduction influence the levels of DMS in barley-based beverages,primarily because both of said processes may induce chemical conversionof SMM to DMS (see e.g. Technology Brewing and Malting, Kunze, 2004, VLBBerlin, p. 160). Due to the latter compound's boiling point of only37-38° C., a major part of the DMS will simply evaporate to theatmosphere. However, when duration or vigor of wort boiling isinadequate to convert residual SMM, DMS may continue to form as the wortcools—with high probability of transfer to the beer.

SMM represents almost all, possibly all, of the DMSP pool in germinatingbarley kernels, synthesized by the action of functional components ofthe SMM cycle (FIG. 1B). Here, MMT catalyzes the transfer of a methylgroup from S-adenosyl-Met (AdoMet) to Met, forming SMM. The lattercompound can in turn serve as methyl donor for Met synthesis fromhomocysteine (Hcy), a reaction catalyzed by the enzymeHcy-S-methyltransferase (HMT).

In the scientific literature, it has been considered an opportunity toregulate SMM synthesis by using, for example, antisense technology(McElroy and Jacobsen, 1995). However, no guidance was provided onrelevant target genes to antisense. Despite that, it was expected thatthe likelihood of a positive outcome was questionable as largereductions in SMM levels could be harmful to barley growth anddevelopment. Alternative solutions for obtaining lower level of SMM werenot discussed by McElroy and Jacobsen (supra). And also, as discussed indetail herein below, antisense technologies have not been successfullyapplied in barley to completely abolish gene expression.

Technological methods for reducing the level of DMS in beer have beendeveloped. Thus, AU 38578/93 described a method of reducing DMS levelsin malt, comprising steam treatment of said malt. In patent applicationUS 2006/0057684 to Bisgaard-Frantzen, H. et al. was described brewingmethods comprising heat treatment of mash at ≧70° C. And in U.S. Pat.No. 5,242,694 to Reuther, H. was noted methods for preparinglow-carbohydrate beer, wherein the methods comprise extensive boiling ofwort followed by washing of said wort with carbon dioxide (CO₂).However, all of the aforementioned treatments are known to consume highlevels of energy, possibly altering malt or wort characteristics.

Mutant Barley Plants

Unfortunately no methods are available for preparing transgenic barleyplants that completely lack expression of a given protein. In generalfor barley, application of antisense techniques lead to transgenicplants still expressing some of the protein in question (see for exampleRobbins et al. 1998; Stahl et al., 2004; Hansen et al., 2007). Also,effective methods for preparing specific mutations using chimericRNA/DNA or site directed mutagenesis have not been developed for use inbarley plants. In line with this, and despite intensive efforts,inventors of the present application remain unaware of any publishedexample on successful oligonucleotide-directed gene targeting in barley.Although not pursued in barley, lida and Terada (2005) note thatoligonucleotide-directed gene targeting has been tested in maize,tobacco and rice—but in all cases with the herbicide-resistance geneacetolactate synthase (ALS) as a target. According to the conclusion bylida and Terada (supra), it remains to be established whether theabove-mentioned strategy, with appropriate modifications, is applicableto genes other than those directly selectable, such as the ALS genes.Although not yet substantiated, targeted mutagenesis using zinc-fingernucleases represents another tool that potentially could allow futureinvestigations in basic plant biology or modifications in crop plants(Durai et al., 2005; Tzfira and White, 2005; Kumar et al., 2006). Alsoin this case, however, mutagenesis has not been pursued or successfullyapplied in barley.

Nonetheless, barley mutants may be prepared by random mutagenesis usingirradiation or chemical treatment, such as incubating kernels for 12 hto over night with a solution of sodium azide (NaN₃). An exampleconcerns barley kernels mutagenized through the use of NaN₃, andsubsequently screened for high levels of free phosphate in an effort toscreen for low-phytate mutants (Rasmussen and Hatzack, 1998); a total of10 mutants out of 2,000 screened kernels were identified. Although farfrom always possible, finding a particular mutant after NaN₃ treatmentis dependent on persistence and an effective screening method.

Sustainability

In a world seeking solutions to its energy, environmental and foodchallenges, one focus of society is to limit or reduce atmospheric CO₂concentrations—especially focusing on CO₂ emissions from industrialsystems. The principal reason is that an increase in the concentrationof a greenhouse gas causes a change in Earth's energy balance, with CO₂being the largest single contributor. As a consequence of the widespreadconcern about climate change, and also based on economic rationales andconstraints, breweries may play an active part by using energy asefficiently as possible, and by reducing greenhouse gas emissions fromoperations more effectively. Until now, the focal point has been ontechnological means to solve the above-mentioned issues onsustainability.

SUMMARY OF INVENTION

Heat treatment methods have been described for reduction of LOX activityand DMS levels of DMS. Said treatment was generally undertaken duringmalting and/or preparation of wort, meaning that products of LOXactivity were allowed to accumulate in barley until undertaking of theheat treatment. Analysis of barley revealed that significant amounts ofproducts of LOX activity were present in barley, even prior to malting(Wackerbauer and Meyna, 2002). It is apparent that heat treatmentmethods are highly energy consuming.

The present invention provides methods for preparing a cereal basedbeverage with low levels of one or more off-flavours and precursorsthereof (notably low levels of DMS and T2N and precursors thereof),wherein the method involves reduced energy input, the method comprisingthe steps of:

-   -   (i) providing a cereal plant, or part thereof, wherein said        cereal plant comprises:        -   (a) a first mutation that results in a total loss of            functional LOX-1; and        -   (b) a second mutation resulting in a total loss of            functional LOX-2; and        -   (c) a third mutation resulting in a total loss of functional            MMT;    -   (ii) optionally malting at least part of said cereal, thereby        obtaining malted cereal;    -   (iii) mashing said cereal and/or malted cereal and optionally        additional adjuncts, thereby obtaining a wort;    -   (iv) heating said wort optionally in the presence of additional        ingredient(s), wherein at the most 4% of the wort volume is        evaporated, thereby obtaining heated wort;    -   (v) processing said heated wort into a beverage;        thereby preparing a cereal derived beverage with low levels of        one or more off-flavours and precursors thereof.

In particular, the invention provides methods for preparing a barleybased beverage with low levels of one or more off-flavours andprecursors thereof (notably low levels of DMS and T2N and precursorsthereof), wherein the method involves reduced energy input, the methodcomprising the steps of:

-   -   (i) providing a barley plant, or part thereof, wherein said        barley plant comprises:        -   (a) a first mutation that results in a total loss of            functional LOX-1; and        -   (b) a second mutation resulting in a total loss of            functional LOX-2; and        -   (c) a third mutation resulting in a total loss of functional            MMT;    -   (ii) optionally malting at least part of said barley, thereby        obtaining malted barley;    -   (iii) mashing said barley and/or malted barley and optionally        additional adjuncts, thereby obtaining a wort;    -   (iv) heating said wort optionally in the presence of additional        ingredient(s), wherein at the most 4% of the wort volume is        evaporated, thereby obtaining heated wort;    -   (v) processing said heated wort into a beverage;        thereby preparing a barley derived beverage with low levels of        one or more off-flavours and precursors thereof.

It is also an objective of the present invention to provide barleyplants suitable for use in the disclosed methods. Thus, it is anobjective of the invention to provide agronomically useful barley plantscomprising all of the three different traits, i.e. anull-LOX-1-null-LOX-2-null-MMT barley plant (herein also denoted“double-null-LOX-null-MMT”). Selection of a useful barley plant concernsnot only plant vigour, but also the combined lack of LOX-1, LOX-2 andMMT enzymic activities, utilizing biochemical assays as described indetail herein below. The barley plants according to the presentinvention may be introduced into any suitable breeding scheme, such asselfing, backcrossing, crossing to populations, and the like.

A way to accelerate the process of plant breeding comprises the initialmultiplication of generated mutants by application of tissue culture andregeneration techniques. As described in Example 3 and schematicallyshown in FIG. 3, a traditional barley breeding scheme was employed togenerate a barley plant with the double-null-LOX-null-MMT trait from adouble-null-LOX barley plant and a null-MMT plant. Thus, another aspectof the present invention is to provide cells, which upon growth anddifferentiation produce barley plants having thedouble-null-LOX-null-MMT trait. For example, breeding may involvetraditional crossings, preparing fertile anther-derived, doubled haploidplants using tissue culturing such as anther culture or microsporeculturings.

The present invention discloses that reduced energy input for kilndrying is achievable through application of null-LOX grains, becausethere is no need to inactivate endogenous LOX enzyme. Thedouble-null-LOX-null-MMT mutant described by the present invention canbe utilized for production of a raw material lacking the correspondingenzyme activities, making the mutant of interest to achieve lower energyconsumption during kiln drying in the malting facility, but also in thebrewhouse because of reduced heat input during wort boiling.

From a beer or beverage quality standpoint, there is also a need for adouble-null-LOX-null-MMT raw material, in order to functionallyeliminate or drastically reduce T2N and DMS levels in the products.

In addition to the above-mentioned, potential properties of adouble-null-LOX-null-MMT malt, a corresponding barley could be usefulfor the production of off-flavour-low barley beer, here defined as beerproduced through omission of the malting process, but instead providinga mash consisting of numerous external enzymes (e.g. Ondea Pro, anenzyme mixture produced by Novozymes). As addressed herein below inExample 7, it was surprising by the present inventors to find that wortproduced by mashing unmalted double-null-LOX-null-MMT barley rawmaterial contained very low levels of T2N and DMS off-flavours, whilethat from wild-type barley was surprisingly high in DMS levels despitethat the barley kernels had not undergone germination. Accordingly, someDMS precursors (DMSP) must be present in the dry, mature barley kernel—anew, not-yet described property, which is explored in beer products ofthe instant application. Accordingly, double-null-LOX-null-MMT grainsare useful in the production of barley-brewed wort and beer in order tominimize levels of T2N and DMS in fresh and aged beer products.

DESCRIPTION OF DRAWINGS

FIG. 1 presents simplified overviews of the barley biochemical pathwaysleading to formation of T2N (A), and SMM (B). Enzymes absent inTriple-Null barley are highlighted in black boxes. Enzyme abbreviationsare those defined in the instant application. FIG. 1B shows selectedcomponents of the SMM cycle in which SMM is synthesized by methyltransfer from S-adenosylmethionine (SAM) to methionine (Met), catalyzedby the enzyme Met-S-methyltransferase (MMT). SMM can in turn serve asmethyl donor for Met synthesis from homocysteine (Hcy), in a reactioncatalyzed by the enzyme Hcy-S-methyltransferase (HMT). The illustrationshows how the essentially irreversible reactions are connected. Eachturn of the cycle is futile as it consumes and then regenerates two Metswhile converting ATP to adenosine, PPi and Pi (not shown).

FIG. 2 shows results of HPLC experiments to verify the null-MMTphenotype of Mutant 8063 and Mutant 14018. (A) An example on HPLC-basedseparation of an extract from shoots of cv. Prestige, showing elution ofaspartic acid (Asp), glutamic acid (Glu), asparagine (Asn), serine (Ser)and SMM. Fluorescence of OPA-derivatized extracts of barley shoots wereexcited at 340 nm and emission measured at 450 nm. (B) HPLC-basedseparation of extracts from the indicated mutants and wild-type cv.Sebastian. Separation of components in a mutant extract provided achromatogram without SMM-specific peaks.

FIG. 3 illustrates the work flow from crossing of null-LOX-1-null-LOX-2(double-null-LOX) and null-MMT barley plants to the Triple-Null barley.

FIG. 4 highlights LOX activities in samples derived from the indicatedplants. Results of total LOX activity determinations in mature barleykernels are shown with grey bars, while those in black indicate LOX-2activities in germinating embryos. Very low LOX activities were observedin both null-LOX-1-null-LOX-2 and Triple-Null plants.

FIG. 5 illustrates that germinated Triple-Null plants cannot synthesizeSMM (upper panel in which the corresponding peak is absent in the UPLCchromatogram), while said compound is easily detectable as acorresponding chromatogram peak in an extract of germinating wild-typebarley, cv. Quench (lower panel). The elution positions of selectedamino acids are indicated.

FIG. 6 details graphically the workflow of micro-maltings and -mashings(A), in addition to that of pilot-maltings, -mashings and -brewings ofkernels from wild-type barley (B) and the Triple-Null mutant (C). Theflow of individual samples (marked in grey boxes) is illustrated witharrows. Start, intermediate and end products are marked in bold fonttype on top of the list; processes are in italics font type. In (A),numbers in italics below the flow list refer to sampling points fordetermination of levels of free T2N and its precursors (2 and 4), andDMSP and DMS (1, 2, 3), where measuring point 4 represents cooled-down,heated wort. For micro-mashing of barley flour, samples were measured atsampling points 2, 3 and 4. In (B) and (C), DMSP, DMS, T2N precursor andfree T2N levels were determined at all sampling points.

FIG. 7 shows that beer made of Triple-Null malt generates around fourtimes more beer foam than that of a beer brewed on malt of wild-type cv.Quench—irrespective of pressurized or normal wort boiling.

FIG. 8 provides one example on how NaN₃-mutagenized barley kernels maybe propagated. Kernels of generation M0 grow into plants that developkernels of generation M1. These may be sown for development into M1plants, which produce new kernels of generation M2. Next, M2 plants growand set kernels of generation M3. Kernels of generation M3 may beallowed to germinate, for example for analysis of coleoptiles of thegerminated M3 plants. Additionally, flowers derived from kernels of M3plants may be used in crossings with barley lines or cultivars to obtainplants of generation M4. A similar figure is presented as FIG. 1A in PCTpatent application WO 2005/087934 to Breddam, K. et al.

FIG. 9 shows a simplified, schematic overview of a preferred beerproduction process, including steeping of barley grain (1), malting (2),kiln drying (3), milling of the dried malt (4), mashing (5), filtration(6), wort boiling in the presence of added hops (7), fermentation in thepresence of yeast (8), beer maturation (9), beer filtration (10),packaging, such as the packaging into bottles, cans, or the like (11),and labeling (12). The individual processes can be grouped into sectionscomprising malt production (1-3), wort production (4-7), fermentation(8-9), and the preparation of the finished beer (10-12). Although apreferred method is illustrated, other methods may be envisaged thatomit some of the depicted steps (filtration may, for example, beomitted, or hops may not be added—or additional steps may be added, suchas addition of adjuncts, sugars, syrups, or carbonate).

FIG. 10 illustrates how to identify null-LOX-1 derived DNA fragments inbeer (mixture comprising 50% null-LOX-1) and wort samples (Triple-Null)produced using null-LOX-1 raw materials, but not in beer produced usingflour of a mixture of normal malt and wild-type barley (Tuborg).Template volume of the concluding PCR amplification is indicated.

DETAILED DESCRIPTION OF THE INVENTION Definitions

In the description, figures, and tables that follow, a number of termsare used. In order to provide the specifications and claims, includingthe scope to be given such terms, the following definitions areprovided:

As used herein, “a” can mean one or more, depending on the context inwhich it is used.

The term “agronomic trait” describes a phenotypic or genetic trait of aplant that contributes to the performance or economic value of saidplant. Such traits include disease resistance, insect resistance, virusresistance, nematode resistance, drought tolerance, high salinitytolerance, yield, plant height, days to maturity, kernel grading (i.e.kernel size fractionation), kernel nitrogen content and the like.

The term “barley” in reference to the process of making barley basedbeverages, such as beer, particularly when used to describe the maltingprocess, means barley kernels.

In all other cases, unless otherwise specified, “barley” means thebarley plant (Hordeum vulgare, L.), including any breeding line orcultivar or variety, whereas part of a barley plant may be any part of abarley plant, for example any tissue or cells.

In the process of “barley brewing”, wort is prepared by incubating anextract of un-malted barley with an enzyme mixture that hydrolyzes thebarley components. A wort produced by barley brewing may be denoted“barley wort”, or “barley-brewed” wort.

By “disease resistance” is intended that the plants avoid diseasesymptoms, which are the outcome of plant-pathogen interactions. In thisway, pathogens are prevented from causing plant diseases and theassociated disease symptoms. Alternatively, the disease symptoms causedby the pathogen are minimized or reduced, or even prevented.

“DMSP” as used herein is an abbreviation for DMS precursor or DMSpotential, i.e. the molecules that can be converted to DMS during theproduction of beverages. SMM represents the major part of, if not all,DMSP. The level of DMSP is defined herein as the quantity of DMS thatcan be generated from DMSP in the specified plant material, or productthereof, by boiling at alkaline conditions for 1 h. As defined herein, 1ppb DMSP can be converted to 1 ppb DMS.

As used herein the term “double null-LOX” refers to a first mutationresulting in a total loss of functional LOX-1 and a second mutationresulting in a total loss of functional LOX-2. Thus, a “double null-LOXbarley plant” is a barley plant comprising a first mutation resulting ina total loss of functional LOX-1 and a second mutation resulting in atotal loss of functional LOX-2. Similarly, “double null-LOX kernels” arekernels having a first mutation resulting in a total loss of functionalLOX-1 and a second mutation resulting in a total loss of functionalLOX-2.

The term “double-null-LOX-null-MMT” refers to a first mutation resultingin a total loss of functional LOX-1 and a second mutation resulting in atotal loss of functional LOX-2 and a third mutation resulting in a totalloss of functional MMT. Thus, a “double-null-LOX-null-MMT barley plant”is a barley plant comprising a first mutation resulting in a total lossof functional LOX-1 and a second mutation resulting in a total loss offunctional LOX-2 and a third mutation resulting in a total loss offunctional MMT. Similarly, “double-null-LOX-null-MMT kernels” arekernels having a first mutation resulting in a total loss of functionalLOX-1 and a second mutation resulting in a total loss of functionalLOX-2 and a third mutation resulting in a total loss of functional MMT.An example of a useful double-null-LOX-null-MMT is denoted “Triple-Null”and described in the Examples herein below.

A “cereal” plant, as defined herein, is a member of the Graminae plantfamily, cultivated primarily for their starch-containing seeds orkernels. Cereal plants include, but are not limited to barley (Hordeum),wheat (Triticum), rice (Oryza), maize (Zea), rye (Secale), oat (Avena),sorghum (Sorghum), and Triticale, a rye-wheat hybrid.

By “encoding” or “encoded”, in the context of a specified nucleic acid,is meant comprising the information for translation into the specifiedprotein. A nucleic acid or polynucleotide encoding a protein maycomprise non-translated sequences, e.g. introns, within translatedregions of the nucleic acid, or may lack such intervening non-translatedsequences, e.g. in cDNA. The information by which a protein is encodedis specified by the use of codons.

As used herein, “expression” in the context of nucleic acids is to beunderstood as the transcription and accumulation of sense mRNA orantisense RNA derived from a nucleic acid fragment. “Expression” used inthe context of proteins refers to translation of mRNA into apolypeptide.

The term “gene” means the segment of DNA involved in producing apolypeptide chain; it includes regions preceding and following thecoding region (promoter and terminator). Furthermore, plant genesgenerally consist of exons interrupted by introns. After transcriptioninto RNA, the introns are removed by splicing to generate a maturemessenger RNA (mRNA). The “splice sites” between exons and introns aretypically determined by consensus sequences acting as splice signals forthe splicing process, consisting of a deletion of the intron from theprimary RNA transcript and a joining or fusion of the ends of theremaining RNA on either side of the excised intron. In some cases,alternate or different patterns of splicing can generate differentproteins from the same single stretch of DNA. A native gene may bereferred to as an “endogenous gene”.

As used herein, “heterologous” in reference to a nucleic acid is anucleic acid that originates from a foreign species, or, if from thesame species, is substantially modified from its native form incomposition and/or genomic locus by deliberate human intervention.

The term “germination” as used herein means the beginning or resumptionof growth by a barley kernel in various compositions, such as normalsoil as found in nature. Thus, a germinating embryo is an embryoundergoing germination. Germination can also take place in the soil ofpots placed in growth chambers an the like, or for example take place onwet filter paper placed in standard laboratory Petri dishes or duringmalting (for example, in steep tanks or germination boxes of the maltingfactory). Germination is generally understood to include hydration ofthe kernels, swelling of the kernels and inducing growth of the embryo.Environmental factors affecting germination include moisture,temperature and oxygen level. Root and shoot development is observed.

The term “kernel” is defined to comprise the cereal caryopsis, alsodenoted internal seed, the lemma and palea. In most barley varieties,the lemma and palea adhere to the caryopsis and are a part of the kernelfollowing threshing. However, naked barley varieties also occur. Inthese, the caryopsis is free of the lemma and palea and threshes outfree as in wheat. The terms “kernel” and “grain” are usedinterchangeably herein.

“Grain development” refers to the period starting with fertilization ofthe egg cell by a pollen cell. During fertilization metabolicreserves—e.g. sugars, oligosaccharides, starch, phenolics, amino acids,and proteins—are deposited, with and without vacuole targeting, tovarious tissues in the kernel (grain) endosperm, testa, aleurone, andscutellum, thus leading to kernel (grain) enlargement, kernel (grain)filling, and ending with kernel (grain) desiccation.

The term “total loss of functional . . . ” refers to the lack of thegiven enzymatic activity. Thus a barley plant with a “total loss offunctional LOX-1 and LOX-2 is a barley plant with no detectable LOX-1and LOX-2 activities. In the context of the present invention, LOX-1 andLOX-2 activities are determined by an assay procedure determining theformation of 9-HPODE and 13-HPODE from linoleic acid, even though LOX-1and LOX-2 enzymes may have other activities. Preferably, formation of9-HPODE and 13-HPODE from linoleic acid is determined as described inExample 4 of international patent PCT/DK2009/050355. The activity shouldbe determined using protein extracts of germinated embryos. In thecontext of the present invention, generation of a chromatogram peakcorresponding to less than 5%, preferably less than 3% of the 9-HPODEpeak of the standard shown in FIG. 5A of international patentPCT/DK2009/050355, and/or a peak corresponding to less than 5%,preferably less than 3% of the 13-HPODE peak of the standard shown inFIG. 5A of international patent PCT/DK2009/050355, when using linoleicacid as substrate, is considered as no detectable LOX-1 and LOX-2activity, when using the assay described in Example 4 of internationalpatent PCT/DK2009/050355. Molecular approaches to obtain a total loss offunctional LOX comprise generation of mutations that either cause atotal absence of transcripts for said enzyme, total absence of thecorresponding encoded enzyme, or mutations that totally inactivate theencoded enzyme. Similarly, a barley plant with “total loss of functionalMMT” refers to the lack of the MMT enzymatic activity, i.e. a barleyplant with no detectable MMT activity when using the assay described inExample 2 herein below. Alternatively, MMT activity of a barley plant isdetermined by isolating MMT cDNA of said barley and determining whetherthe protein encoding by said cDNA is capable of catalyzing transfer of amethyl group from SAM to Met, thereby forming SMM.

The term “LOX-1 activity” refers to the enzymatic activity of the barleyLOX-1 enzyme. Particularly, in the context of the present invention,“LOX-1 activity” is the enzyme-catalyzed dioxygenation of linoleic acidto 9-HPODE, and to a much lesser extent 13-HPODE. Even though the LOX-1enzyme is capable of catalyzing other reactions, for the purpose ofdetermining the activity of LOX-1 according to the present invention,only the 9- and 13-HPODE forming activities should be considered. FIG.1A outlines the biochemical pathway wherein linoleic acid is convertedto 9-HPODE.

The term “LOX-2 activity” refers to the enzymatic activity of the barleyLOX-2 enzyme. Particularly, in the context of the present invention,“LOX-2 activity” is the enzyme-catalyzed dioxygenation of linoleic acidto 13-HPODE, and to a much lesser extent 9-HPODE. Even though the LOX-2enzyme is capable of catalyzing other reactions, for the purpose ofdetermining the activity of LOX-2 according to the present invention,only the 13- and 9-HPODE forming activities should be considered. FIG.1A outlines the biochemical pathway wherein linoleic acid is convertedto 13-HPODE.

The term “malt beverage” and the term “malt based beverage” refer tobeverages prepared using malt, preferably beverages prepared by a methodincluding a step of incubating malt with hot water. The terms are usedinterchangeably herein. Malt beverages may, for example, be beer ormaltinas. Beer of the instant application may also be produced using“barley brewing” (cf. abovementioned definition).

The term “fermented malt beverage” refers to malt beverages, which havebeen fermented, i.e. incubated with yeast.

“Malting” is a special form of germination of barley kernels takingplace under controlled environmental conditions—including, but notlimited to steep tanks and germination boxes of the malting factory. Inaccordance with the process of the present invention, malting begins tooccur during and/or after the barley kernels have been steeped. Themalting process may be stopped by drying of the barley kernels, forexample, in a kiln drying process. Kiln drying is usually performed atelevated temperatures, but an advantage of the present invention is thatkiln drying may be performed at lower temperatures. In case that themalt has not been kiln dried, it is denoted “green malt”. A maltcomposition prepared from double-null-LOX-null-MMT barley is understoodto comprise double-null-LOX-null-MMT malt, such as pure doublenull-LOX-null-MMT malt, or any blend of malt comprising doublenull-LOX-null-MMT malt. Preferably, said composition is prepared onlyfrom double-null-LOX-null-MMT malt. Malt may be processed, for example,by milling and thus referred to as “milled malt” or “flour”.

“Mashing” is the incubation of milled malt in water. Mashing ispreferably performed at a specific temperature, and in a specific volumeof water. The temperature and volume of water are of importance, asthese affect the rate of decrease of enzyme activity derived from themalt, and hence especially the amount of starch hydrolysis that canoccur; protease action may also be of importance. Mashing can occur inthe presence of adjuncts, which is understood to comprise anycarbohydrate source other than malt, such as, but not limited to, barley(including e.g. double-null-LOX-null-MMT barley), barley syrups, ormaize, or rice—either as whole kernels or processed products like grits,syrups or starch. All of the aforementioned adjuncts may be usedprincipally as an additional source of extract (syrups are typicallydosed during wort heating). The requirements for processing of theadjunct in the brewery depend on the state and type of adjunct used, andin particular on the starch gelatinization or liquefaction temperatures.If the gelatinization temperature is above that for normal maltsaccharification, then starch is gelatinized and liquefied beforeaddition to the mash.

The term “MMT activity” refers to the enzymatic activity of the barleymethionine S-methyltransferase enzyme. In the context of the presentinvention, “MMT activity” is the MMT-catalyzed methylation at the sulfuratom of Met to yield SMM. Even though the MMT enzyme may be capable ofcatalyzing other reactions, for the purpose of determining the activityof MMT according to the present invention, only the SMM-forming activityshould be considered. FIG. 1B outlines the biochemical reactions whereinMet is converted to SMM by methylation.

“Mutations” include deletions, insertions, substitutions, transversions,and point mutations in the coding and noncoding regions of a gene.Deletions may be of the entire gene, or of only a portion of the gene,wherein the noncoding region preferably is either the promoter region,or the terminator region, or introns. Point mutations may concernchanges of one base or one base pair, and may result in stop codons,frameshift mutations or amino acid substitutions. With reference to FIG.8 herein—which presents an overview on how grains of mutated barley maybe propagated in a breeding program—grains of generation M3, anddirectly propagated grains thereof, or of any subsequent generation,including the plants thereof, may be termed “raw mutants”. Further,still with reference to FIG. 8 herein, the term “breeding line” refersto grains of generation M4, and any subsequent generation, including theplants thereof, which may be the result of a cross to a cultivar plant,or the result of a cross to another breeding line with a separate,specific trait.

The term “null-LOX” refers to the presence of a mutation in aLOX-encoding gene, causing a total loss of function of the encoded LOXenzyme (either LOX-1 or LOX-2 or both LOX-1 and LOX-2). Mutations thatgenerate premature termination (nonsense) codons in a gene encoding LOXrepresent only one mechanism by which total loss of functional LOX canbe obtained. Molecular approaches to obtain total loss of functional LOXcomprise the generation of mutations that cause a total absence oftranscripts for said enzyme, or mutations that cause total inactivationof the encoded enzyme. “Null-LOX” with reference to a plant refers to aplant having a mutation resulting in a total loss of functional LOXenzyme.

As used herein, the term “null-MMT” refers to a total loss of functionalS-adenosylmethionine: methionine S-methyltransferase enzyme (alsodenoted methionine S-methyl transferase enzyme). Thus, a “null-MMTbarley plant” is a barley plant comprising a mutation in the geneencoding MMT that results in a total loss of functional MMT. Similarly,“null-MMT kernels” are kernels comprising a mutation in the geneencoding MMT, resulting in a total loss of functional MMT.

“Operably linked” is a term used to refer to the association of two ormore nucleic acid fragments on a single polynucleotide, so that thefunction of one is affected by the other. For example, a promoter isoperably linked with a coding sequence when it is capable of affectingthe expression of that coding sequence, i.e. that the coding sequence isunder the transcriptional control of the promoter. Coding sequences canbe operably linked to regulatory sequences in sense or antisenseorientation.

“PCR” or “polymerase chain reaction” is well known by those skilled inthe art as a technique used for the amplification of specific DNAsegments (U.S. Pat. Nos. 4,683,195 and 4,800,159 to Mullis, K. B. etal.).

“Plant” or “plant material” includes plant cells, plant protoplasts, andplant cell tissue cultures from which barley plants can beregenerated—including plant calli, and plant cells that are intact inplants, or parts of plants, such as embryos, pollen, ovules, flowers,kernels, leaves, roots, root tips, anthers, or any part or product of aplant. Plant material may in one embodiment be plant cells from which nobarley plants can be regenerated.

By the term “plant product” is meant a product resulting from theprocessing of a plant or plant material. Said plant product may thus,for example, be malt, wort, a fermented or non-fermented beverage, afood, or a feed product.

As used herein, “recombinant” in reference to a protein is a proteinthat originates from a foreign species, or, if from the same species, issubstantially modified from its native form in composition by deliberatehuman intervention.

A “specialist beer taste panel” within the meaning of the presentapplication is a panel of specialists extensively trained in tasting anddescribing beer flavours, with special focus on aldehydes, papery taste,old taste, esters, higher alcohols, fatty acids and sulfur components.Although a number of analytical tools exist for evaluating flavourcomponents, the relative significance of flavour-active components aredifficult to assess analytically. However, such complex properties canbe evaluated by taste specialists. Their continuous training includestasting and evaluation of standard beer samples.

By the term “splice site” is meant the boundaries between exons andintrons of a gene. Thus, a splice site may be the border going from exonto intron (called a “donor site”), or the border separating intron fromexon (denoted “acceptor site”). A splice site in plants typicallycomprises consensus sequences. The 5′ end of an intron, in general,consists of a conserved GT dinucleotide (GU in the mRNA), and the 3′ endof an intron usually consists of a conserved dinucleotide AG. The 5′splice site of an intron thus comprises the 5′ end of an intron, and the3′ splice site comprises the 3′ end of an intron. Preferably, within thecontext of the present invention, the splice site of an intron is eitherthe 5′ splice site consisting of the most 5′ dinucleotides of the intron(which in general is GT), or the 3′ splice site consisting of the most3′ dinucleotides of the intron (which in general is AG).

Unless otherwise noted, “T2N” means trans-2-nonenal (T2N) in the freeform. T2N is sometimes also referred to as 2-E-nonenal.

By the term “T2N potential” is described the chemical substances whichhave the capacity to release T2N, or be converted into T2N, in one ormore reactions. In the present context, the T2N potential is defined asthe concentration of T2N released into a solution, e.g. wort or beer,during incubation for 2 h at 100° C., pH 4.0. In practical terms, thestarting T2N concentration is determined, after which the solution isincubated for 2 h at 100° C., pH 4.0, followed by determination of theT2N concentration. The difference between the starting and the end T2Nconcentration is denoted the T2N potential. The thermal, acidictreatment causes liberation of T2N from the T2N potential, e.g. from“T2N adducts”, the latter term used to describe T2N conjugated to one ormore substances, including, but not limited to protein(s), sulphite,cellular debris, cell walls, or the like. In general, T2N adducts per seare not sensed by humans as off-flavours. However, T2N released fromsaid T2N adducts may give rise to an off-flavour.

“Tissue culture” indicates a composition comprising isolated cells ofthe same or different types, or a collection of such cells organizedinto parts of a plant—including, for example, protoplasts, calli,embryos, pollen, anthers, and the like.

As used herein, “transgenic” includes reference to a cell that has beenmodified by the introduction of a heterologous nucleic acid, or that thecell is derived from a cell so modified. Thus, for example, transgeniccells express genes that are not found in an identical form within thenative form of the cell, or express native genes that are otherwiseabnormally expressed, under-expressed, or not expressed at all as aresult of deliberate human intervention. The term “transgenic” as usedherein in reference to plants, particularly barley plants, does notencompass the alteration of the cell by methods of traditional plantbreeding—e.g. NaN₃-based mutagenesis, or by naturally occurring eventswithout deliberate human invention.

“Wild barley”, Hordeum vulgare ssp. spontaneum, is considered theprogenitor of contemporary cultivated forms of barley. The transition ofbarley from a wild to a cultivated state is thought to have coincidedwith domestication of the plant into “barley landraces”. These aregenetically more closely related to modern cultivars than wild barley.

The term “wild-type” barley refers to a conventionally generated barleyplant. Preferably, the term refers to the barley plant from which thebarley plants of the instant invention have been derived, i.e theparental plants. Wild-type barley kernels are generally available from,for example, seed companies as “cultivars” or “varieties”—i.e. thosegenetically similar kernels that are listed by national plant breedingorganizations. Despite the availability of several null-LOX-1 barleycultivars (e.g. cvs. Chamonix and Charmay), but for the purpose of abetter understanding of the instant invention, all null-LOX-1,null-LOX-2, double-null-LOX and double-null-LOX-null-MMT plants areherein considered mutant plants, and not wild-type plants. The notations“cultivar” and “variety” are used interchangeably herein.

By the term “wort” is meant a liquid extract of malt, such as milledmalt, or green malt, or milled green malt. In barley brewing, wort mayalso be prepared by incubating an extract of un-malted barley with anenzyme mixture that hydrolyzes the barley components. In addition tosaid malt or barley-derived extracts, the liquid extract may be preparedfrom malt and additional components, such as additionalstarch-containing material partly converted into fermentable sugars. Thewort is in general obtained by mashing, optionally followed by“sparging”, in a process of extracting residual sugars and othercompounds from spent grains after mashing with hot water. Sparging istypically conducted in a lauter tun, a mash filter, or another apparatusto allow separation of the extracted water from spent grains. The wortobtained after mashing is generally referred to as “first wort”, whilethe wort obtained after sparging is generally referred to as the “secondwort”. If not specified, the term wort may be first wort, second wort,or a combination of both. During conventional beer production, wort isboiled together with hops, however the present invention providesmethods for reducing boiling or avoiding boiling of wort. Wort withouthops, may also be referred to as “sweet wort”, whereas wortboiled/heated with hops may be referred to as “boiled wort”.

Methods for Preparing a Barley Based Beverage

The present invention relates to methods for preparing a barley basedbeverage with low levels of off-flavours and precursors thereof, whereinthe methods involve reduced energy input. The off-flavours are asdescribed herein below, but preferably the off-flavours are T2N and DMS.The methods involve use of a barley plant, which preferably is adouble-null-LOX-null-MMT barley plant. Such barley plants are describedin more detail herein below.

According to the present invention, the method in general comprises astep of malting said double-null-LOX-null-MMT barley plant, although insome embodiments of the invention, the barley based beverage is preparedusing unmalted barley. Malting is described in more detail in thesection “Malting” herein below.

The method furthermore comprises a step of preparing wort by mashing adouble-null-LOX-null-MMT barley or a double-null-LOX-null-MMT malt or amixture thereof—optionally in the presence of additional adjuncts.Mashing is described in more detail in the section “Mashing” hereinbelow.

The method also comprises a step of heating said wort optionally in thepresence of additional ingredient(s), wherein at the most 4%, forexample at the most 2% of the wort volume is evaporated, therebyobtained heated wort. This step is described in more detail herein inthe section “Heating wort”.

Finally, the method comprises processing heated wort into a beverage.That part of the method is described in more detail in the section“Preparation of beverages” herein below.

Malting

By the term “malting” is to be understood germination of steeped barleykernels in a process taking place under controlled environmentalconditions—for example, as illustrated in FIG. 9, steps 2 and 3—followedby a drying step. Said drying step may preferably be kiln drying of thegerminated kernels at elevated temperatures.

Prior to drying, the steeped and germinated barley grains are referredto as “green malt”, which may also represent a plant product accordingto the present invention. This aforementioned sequence of malting eventsis important for the synthesis of numerous enzymes that cause grainmodification, processes that principally depolymerize cell walls of thedead endosperm to mobilize the grain nutrients and activate otherdepolymerases. In the subsequent drying process, flavour and colour aregenerated due to chemical browning reactions.

Malting is a highly energy consuming process. Due to the need for hightemperature, in particular kiln drying also is an energy consumingprocess. There are several objectives of kiln drying, including inparticular: (i) drying the germinated barley kernels; (ii) stoppinggermination; (iii) denaturation of lipoxygenases in order to decreaselevels of T2N and T2N potential; and (iv) generation of DMS fromprecursors and removal of DMS in order to decrease levels of DMSpotential and DMS.

According to the present invention, kiln drying can be performed at lowtemperature, and still accomplishing the above-mentioned objectives. Byemploying a barley plant with loss of functional LOX-1 and LOX-2 thereis no requirement for denaturation of lipoxygenases. By employing abarley plant with loss of functional MMT there is no requirement fordecreasing the levels of DMS and DMS potential, because said levels areminute in such barley plants. Accordingly, barley grains may be driedand germination may be stopped even at low temperatures.

Thus malting according to the present invention preferably comprises thesteps of:

-   -   (a) steeping double-null-LOX-null-MMT barley;    -   (b) germinating said barley; and    -   (c) drying, preferably by kiln drying, said barley.

Steeping may be performed by any conventional method known to theskilled person. One non-limiting example involves steeping at atemperature in the range of 10 to 25° C. with alternating dry and wetconditions. During steeping, for example, the barley may be incubatedwet for in the range of 30 min to 3 h followed by incubation dry for inthe range of 30 min to 3 h and optionally repeating said incubationscheme in the range of 2 to 5 times. The final water content aftersteeping may, for example, be in the range of 40 to 50%.

Germination may be performed by any conventional method known to theskilled person. One non-limiting example involves germination at atemperature in the range of 10 to 25° C., optionally with changingtemperature in the range of 1 to 4 h.

A non-limiting example of a suitable steeping and germination scheme isoutlined in Example 9 herein below.

The kiln drying may be performed at conventional temperatures, such asat least 75° C., for example in the range of 80 to 90° C., such as inthe range of 80 to 85° C. Thus, the malt may, for example be produced byany of the methods described by Briggs et al. (1981) and by Hough et al.(1982). However, any other suitable method for producing malt may alsobe used with the present invention, such as methods for production ofspecialty malts, including, but not limited to, methods of roasting themalt. Non-limiting examples are described in Examples 6 and 8 and 9.

Preferably, however, said kiln drying is performed at a low temperature,more preferably at a temperature below 80° C., yet more preferably at atemperature below 75° C., such as at temperature below 70° C., forexample at a temperature below 65° C., such as at temperature below 60°C., for example at a temperature below 55° C., such as at temperaturebelow 50° C., for example at a temperature below 45° C., such as attemperature below 41° C. Thus, it is preferred that the temperature doesnot rise above 80° C., preferably does not rise above 75° C. at any timeduring kiln drying.

In order to sufficiently dry the germinated barley kernels, the kilndrying time may increase if said drying is performed at a lowtemperature. Preferably, kiln drying is performed for a time sufficientto reduce the water content of the germinated kernels to less than 10%,preferably to less than 8%, more preferably to less than 6%. Thus, at aconventional kiln drying temperature of 85° C., kilning time may be inthe range of 1 to 3 h, whereas kilning at a temperature in the range of70 to 80° C. may require a kilning time of in the range of 1 to 10 h;kilning at a temperature in the range of 50 to 70° C. may require akilning time of in the range of 3 to 50 h, whereas kilning at atemperature of below 50° C., for example in the range of 40 to 50° C.,may require a kilning time of more than 40 h, such as in the range of 40to 60 h, for example in the range of 45 to 52 h, such as 48 h.

In one aspect, the invention also relates to malt compositions preparedfrom double-null-LOX-null-MMT barley kernels by malting, preferably bymalting as described herein directly above.

Said malt compositions comprise low levels of T2N and T2N potential evenwhen prepared at the low kilning temperatures as described above. Inparticular, said malt compositions comprise low levels of T2N potential(and T2N precursors).

It has been described that LOX activity in barley kernels may be reducedby a soaking process, wherein barley may be subjected to hightemperatures and/or lactic acid treatment. However, such soakingprocesses are also energy consuming. Furthermore, such treatment mayhave other adverse effects, such as reducing desirable enzymaticactivities, e.g. phytase activity. In addition, such treatment onlyreduces LOX activity from the point when the heat treatment isundertaken and thus without effect on the prior accumulation of productsderived from LOX activity.

In one embodiment according to the invention, the plant products areprepared using a method, wherein the barley kernels are not subjected tosoaking at a temperature of at least 70° C. It is also preferred thatthe plant products according to the invention are prepared using amethod, wherein the barley kernels are not subjected to soaking at atemperature of at least 57° C. in the presence of lactic acid.

It is preferred that said malt compositions comprise less than 60%,preferably less than 50%, more preferably less than 40%, even morepreferably less than 30%, for example less 20% T2N compared to a maltcomposition prepared in the same manner from a wild-type barley,preferably from cv. Power or from cv. Quench or from cv. Rosalina.

It is furthermore preferred that said malt compositions—even when kilndried at a temperature of range of 70 to 80° C.—comprise less than 60%,preferably less than 50%, more preferably less than 40%, even morepreferably less than 30%, more preferably less than 20% T2N compared toa malt composition prepared in the same manner from a wild-type barley,preferably from cv. Power or from cv. Quench or from cv. Rosalina.

It is furthermore preferred that said malt compositions—even when kilndried at a temperature of range of 50 to 70° C.—comprise less than 60%,preferably less than 50%, more preferably less than 40%, even morepreferably less than 30%, more preferably less than 20% T2N compared toa malt composition prepared in the same manner from a wild-type barley,preferably from cv. Power or from cv. Quench or from cv. Rosalina.

It is furthermore preferred that said malt compositions—even when kilndried at a temperature of range of 40 to 50° C.—comprise less than 60%,preferably less than 50%, more preferably less than 40%, even morepreferably less than 30%, more preferably less than 20% T2N compared toa malt composition prepared in the same manner from a wild-type barley,preferably from cv. Power or cv. Quench or from cv. Rosalina.

In addition to the low levels of T2N and T2N potential, the maltaccording to the invention also comprises low levels of DMS and DMSprecursor, even when prepared at the low kilning temperatures describedabove.

Interestingly, DMS is a rather volatile compound with a boiling point of37° C.−38° C. (Imashuku, supra), and during malt production, for exampleduring kiln drying, the composition is generally subjected to heat, suchthat substantial amounts of DMS evaporate. However, during cooling of anormal malt composition, more DMS may be generated from DMS precursors(DMSP). One major advantage of the present invention is that no, or onlyvery little, DMSP (in particular SMM) is generated in the maltcomposition.

Methods for reducing DMS concentration in malt have been described. Manyof these methods rely on highly energy consuming heat treatment of malt.Said heat treatment may simply be heating of malt, for example duringkiln drying or it may involve volatization and/or removal of free DMS byapplication of steam. Thus, steam treatment of malt may reduce thelevels of free DMS in malt, but again representing a process with highenergy consumption. Furthermore, these methods mainly reduce the levelof free DMS in malt, with only little effect on the level of SMM. In oneembodiment of the invention, the malt compositions of the invention haveonly been subjected to limited treatment that involve volatizing andremoving free DMS by steam, or alternatively have not been subjected totreatment that involve volatizing and removing free DMS using steamduring kiln drying.

In one embodiment of the invention, it is preferred that the maltaccording to the invention has not been treated with a bromate salt,such as potassium bromate or calcium bromate.

The malt compositions of the invention preferably comprise at the most3, preferably at the most 2, more preferably at the most 1, even morepreferably at the most 0.5, such as at the most 0.2 μg/g free DMS. Inaddition, it is preferred that the malt compositions of the inventionpreferably comprises at the most 2, preferably at the most 1, morepreferably at the most 0.5 μg/g, even more preferably at the most 0.2μg/g DMSP. The concentration of DMSP, which preferably may be SMM, ishere and elsewhere in this document indicated as the concentration ofDMS, which may be liberated from said DMSP.

It is furthermore preferred that said malt compositions—even when kilndried at a temperature in the range of 70 to 80° C.—comprise at the most2, preferably at the most 1, more preferably at the most 0.5 μg/g, evenmore preferably at the most 0.2 μg/g DMSP (preferably SMM).

It is furthermore preferred that said malt compositions—even when kilndried at a temperature of range of 50 to 70° C.—comprise at the most 2,preferably at the most 1, more preferably at the most 0.5 μg/g, evenmore preferably at the most 0.2 μg/g DMSP (preferably SMM).

It is furthermore preferred that said malt compositions—even when kilndried at a temperature of range of 40 to 50° C.—comprise at the most 2,preferably at the most 1, more preferably at the most 0.5 μg/g, evenmore preferably at the most 0.2 μg/g DMSP (preferably SMM).

In another aspect the invention relates to green malt compositionscomprising at the most 5000, more preferably at the most 2500, yet morepreferably at the most 1000, even more preferably at the most 500, yetmore preferably at the most 250, for example at the most 150 ppb DMSP.It is also preferred that said green malt compositions comprises at themost 200, preferably at the most 150, more preferably at the most 100,even more preferably at the most 50, such as at the most 25 ppb freeDMS.

Although the primary use of malt is for beverage production, it can alsobe utilized in other industrial processes, for example as an enzymesource in the baking industry, or in the food industry as a flavouringand colouring agent, e.g. in the form of malt or malt flour orindirectly as a malt syrup, etc. Thus, the plant product according tothe invention may be any of the aforementioned products.

In another aspect, the plant products according to the inventioncomprise, or even consist of syrup, such as a barley syrup, or a barleymalt syrup. The plant product may also be an extract of barley or malt.

Malt may be further processed, for example by milling. Thus, the plantproduct according to the invention may be any kind of malt, such asunprocessed malt or milled malt, such as flour. Milled malt and flourthereof comprise chemical components of the malt and dead cells thatlack the capacity to re-germinate.

Preferably milling is performed in a dry state, i.e. the malt is milledwhile dry. Thus, it is preferred that malt is not milled under water.

Mashing

The method according to the invention comprises a step of producing wortby mashing double-null-LOX-null-MMT barley and/or malt and optionallyadditional adjuncts. Said mashing step may also optionally comprisesparging, and accordingly said mashing step may be a mashing stepincluding a sparging step or a mashing step excluding a sparging step.

In general, wort production is initiated by the milling of thedouble-null-LOX-null-MMT malt and/or double-null-LOX-null-MMT barley. Ifadditional adjuncts are added, these may also be milled depending ontheir nature. If the adjunct is a cereal, it may for example be milled,whereas syrups, sugars and the like will generally not be milled.Milling will facilitate water access to grain particles in the mashingphase. During mashing enzymatic depolymerization of substrates initiatedduring malting may be continued.

In FIG. 9, steps 4 to 6 illustrate a common method for preparation ofwort from malt. In general, wort is prepared by combining and incubatingmilled malt and water, i.e. in a mashing process. During mashing, themalt/liquid composition may be supplemented with additionalcarbohydrate-rich adjunct compositions, for example milled barley,maize, or rice adjuncts. Unmalted cereal adjuncts usually contain littleor no active enzymes, making it important to supplement with malt orexogenous enzymes to provide enzymes necessary for polysaccharidedepolymerization etc.

During mashing, milled double-null-LOX-null-MMT malt and/or milleddouble-null-LOX-null-MMT barley—and optionally additional adjuncts areincubated with a liquid fraction, such as water. The incubationtemperature is in general either kept constant (isothermal mashing), orgradually increased, for example increased in a sequential manner. Ineither case, soluble substances in the malt/barley/adjuncts areliberated into said liquid fraction. A subsequent filtration confersseparation of wort and residual solid particles, the latter also denoted“spent grain”. The wort thus obtained may also be denoted “first wort”.Additional liquid, such as water may be added to the spent grains duringa process also denoted sparging. After sparging and filtration, a“second wort” may be obtained. Further worts may be prepared byrepeating the procedure. Non-limiting examples of suitable proceduresfor preparation of wort is described by Briggs et al. (supra) and Houghet al. (supra).

It has been described that LOX activity may be reduced by heat treatmentof the enzymes and that DMS levels may be reduced by heat treatment.Also, it has been described that wort may be heat treated to reduce LOXactivity and reduce levels of DMS and/or that mashing may be performedat high temperatures in order to reach the same objective. However, heattreatment may have adverse effects, such as reducing other enzymaticactivities and heat treatment is furthermore energy consuming. Inaddition, heat treatment only reduces lipoxygenase activity and DMSlevels from the point when the heat treatment is undertaken and thus itdoes not affect the prior accumulation of LOX activity derived productsand DMS precursors.

Accordingly, in one embodiment of the invention wort is prepared using amethod wherein the initial mashing temperature does not exceed 70° C.,preferably does not exceed 69° C., thus for example the initial mashingtemperature may be in the range of 30° C. to 69° C., such as in therange of 35° C. to 69° C., for example in the range of 35° C. to 65° C.,such as in the range of 35° C. to 55°, for example in the range of 35°C. to 45° C., such as approximately 40° C. It is also preferred that thewort according to the invention has not been subjected to temperaturesof 70° C. or higher for more than 25 min, preferably not for more than20 min, and that the wort has not been subjected to temperatures of 78°C. or more, for more than 20 min, preferably not for more than 15 min,more preferably not for more than 10 min during mashing. If the mashingtemperatures are too high, this property will affect the enzymaticactivities in the mash and may reduce, or even abolish, desirableenzymatic activities, which will result in an altered quality of thewort. It is furthermore preferred that the wort according to theinvention has not been subjected to temperatures of 65° C. or higher formore than 100 min, preferably not for more than 90 min, more preferablynot for more than 80 min, yet more preferably not for more than 70 minduring mashing.

In a preferred embodiment of the invention, the temperature duringmashing does not exceed 80° C., preferably does not exceed 78° C.

One non-limiting example of a suitable mashing is:

-   -   (1) mashing-in at a temperature in the range of 35−45° C., such        as approximately 40° C., in the range of 10 to 30 min, such as        approximately 20 min;    -   (2) heating to a temperature in the range of 60 to 70° C.,        preferably in the range of 60 to 65° C., such as approximately        65° C., in the range of 30 to 90 min, preferably in the range of        45 to 75 min, such as approximately 60 min;    -   (3) heating to a temperature in the range of 70 to 80° C.,        preferably in the range of 75 to 78° C., such as approximately        78° C., in the range of 5 to 15 min, such as approximately 10        min.

Another non-limiting example of a suitable mashing is:

-   -   (4) mashing-in at a temperature in the range of 55−65° C., such        as approximately 60° C., in the range of 10 to 30 min, such as        approximately 20 min;    -   (5) heating to a temperature in the range of 60 to 70° C.,        preferably in the range of 60 to 65° C., such as approximately        65° C., in the range of 30 to 90 min, preferably in the range of        45 to 75 min, such as approximately 60 min;    -   (6) heating to a temperature in the range of 70 to 80° C.,        preferably in the range of 75 to 78° C., such as approximately        78° C., in the range of 5 to 15 min, such as approximately 10        min.

As mentioned above, the wort composition may be prepared by mashingdouble-null-LOX-null-MMT barley plants, or parts thereof, such asunmalted double-null-LOX-null-MMT kernels, in particular milled,unmalted double-null-LOX-null-MMT kernels, or parts thereof. Unmaltedbarley kernels lack or contain only a limited amount of enzymesbeneficial for wort production, such as enzymes capable of degradingcell walls or enzymes capable of depolymerising starch into sugars.Thus, in embodiments of the invention where unmalteddouble-null-LOX-null-MMT is used for mashing, it is preferred that oneor more suitable, external brewing enzymes are added to the mash.Suitable enzymes may be lipases, starch degrading enzymes (e.g.amylases), glucanases [preferably (1-4)- and/or (1-3,1-4)-β-glucanase],and/or xylanases (such as arabinoxylanase), and/or proteases, or enzymemixtures comprising one or more of the aforementioned enzymes, e.g.Cereflo, Ultraflo, or Ondea Pro (Novozymes). A method for producing abeverage from wort prepared from unmalted barley may also be referred toas “barley brewing”, and a wort composition thereof as “barley wort”, or“barley-brewed” wort.

The wort composition may also be prepared by using a mixture of maltedand unmalted double null-LOX-null-MMT barley plants, or parts thereof,in which case one or more suitable enzymes may be added duringpreparation. More specifically, barley of the invention can be usedtogether with malt in any combination for mashing—with or withoutexternal brewing enzymes—such as, but not limited to, the proportions ofbarley:malt=approximately 100:0, or approximately 75:25, orapproximately 50:50, or approximately 25:75.

In other embodiments of the invention, it is preferred that no externalenzymes, in particular that no external protease, and/or no externalcelluluase and/or no external α-amylase and/or no external β-amylaseand/or no external maltogenic α-amylase is added before or duringmashing.

The wort obtained after mashing may also be referred to as “sweet wort”.In conventional methods, the sweet wort is boiled with or without hopswhere after it may be referred to as boiled wort.

The term “approximately” as used herein means ±10%, preferably ±5%, yetmore preferably ±2%.

Heating Wort

The method for preparing a barley based beverage according to thepresent invention involves a step of heating wort obtained after themashing step described herein above in the section “Mashing”.

It is an advantage of the present invention that barley based beverageswith low levels of off-flavours and precursors thereof—in particular T2Nand DMS and precursors thereof—may be prepared without the requirementfor extensive heating of wort.

In conventional brewing, wort is generally boiled for an extensivelength of time. Wort boiling has several objectives, in particular: (i)inactivation of enzymes; (ii) coagulation of protein; (iii)sterilization of the wort; (iv) extraction of hop compounds; (v)isomerisation of α-acids; (vi) conversion of DMSP to DMS; and (vii)evaporation of DMS and T2N.

Several of these objectives may be reached without extensive boiling.Thus, sterilization only requires short boiling or heating. Extractionof hop compounds may also be done during a short boiling or heating.Pre-isomerized α-acids are commercially available and may be added tothe wort.

By employing a barley plant with loss of functional LOX-1 and LOX-2there is no requirement for denaturation of LOXs. Furthermore, therequirement for reduction of T2N levels is also abolished by employing abarley plant with loss of functional LOX-1 and LOX-2. By employing abarley plant with loss of functional MMT there is also no requirementfor decreasing the levels of DMS and DMS potential, because said levelsare minute in such barley plants. In addition, barley grains may bedried and germination may be stopped even at low temperatures.

It has been attempted to reduce the energy consumption during wortboiling by various means, for example by reducing evaporation to aslittle as 3% combined with a stripping process extracting unwantedvolatile compounds into steam. However, generation of steam is also anenergy consuming process.

It has also been attempted to prepare wort without classic wort boiling.However, these methods in general utilize high temperatures of up to 95°C. during mashing as well as stripping of wort with steam, thusconsidered high-energy-consuming processes.

The present method provides the possibility for reduced evaporation, andpreferably even in the absence of a stripping process. Thus, accordingto the methods of the present invention wort is heated in a manner sothat preferably at the most 4%, yet preferably at the most 3%, even morepreferably at the most 2%, even more preferably at the most 1.5%, yetmore preferably at the most 1%, even more preferably at the most 0.5%,even more preferably at the most 0.1%, such as at the most 0.01% of thewort volume is evaporated. Even more preferably the aforementionedreduced evaporation is performed in the absence of steam treatment ofthe wort. It is also preferred that the aforementioned reducedevaporation is performed in the absence of stripping of the wort, e.g.with steam.

The reduced evaporation may be accomplished by heating wort in anessentially closed container or preferably in a closed container.

It is furthermore preferred that no extensive evaporation of liquid isundertaken in any of the other steps of the method. A preferredembodiment of the present invention accordingly relates to methods forpreparing barley based beverages with low levels of one or moreoff-flavours and precursors thereof (preferably T2N and DMS andprecursors thereof), wherein the method involves reduced energy input,the method comprising the steps of:

-   -   (i) providing a barley plant or part thereof, wherein said        barley plant comprises:        -   (a) a first mutation that results in a total loss of            functional LOX-1; and        -   (b) a second mutation resulting in a total loss of            functional LOX-2; and        -   (c) a third mutation resulting in a total loss of functional            MMT;    -   (ii) optionally malting at least part of said barley, thereby        obtaining malted barley;    -   (iii) mashing said barley and/or malted barley and optionally        additional adjuncts, thereby obtaining a wort;    -   (iv) heating said wort optionally in the presence of additional        ingredient(s);    -   (v) processing said heated wort into a beverage;        wherein at the most 4%, for example at the most 3%, such as at        the most 2%, for example at the most 1.5%, such as at the most        1% of the liquid volume is evaporated during the method after        completion of step (ii), or even after completion of step (iv)        above, thereby preparing a barley derived beverage with low        levels of one or more off-flavours and precursors thereof.

It is preferred that step (iv) herein above is performed with the wortin an essentially closed container, such as in a closed container.

In a further preferred embodiment, the invention provides methods forpreparing barley based beverages with low levels of one or moreoff-flavours and precursors thereof (preferably T2N and DMS andprecursors thereof), wherein the method involves reduced energy input,the method comprising the steps of:

-   -   (i) providing a barley plant or part thereof, wherein said        barley plant comprises:        -   (a) first mutation that results in a total loss of            functional LOX-1; and        -   (b) a second mutation resulting in a total loss of            functional LOX-2; and        -   (c) a third mutation resulting in a total loss of functional            MMT;    -   (ii) optionally malting at least part of said barley, thereby        obtaining malted barley;    -   (iii) mashing said barley and/or malted barley and optionally        additional adjuncts, thereby obtaining a wort;    -   (iv) heating said wort optionally in the presence of additional        ingredient(s);    -   (v) processing said heated wort into a beverage;        wherein the liquid/wort/beverage is heated to a temperature        above 80° C. for at the most 30 min, more preferably for at the        most 20 min, thereby preparing a barley derived beverage with        low levels of one or more off-flavours and precursors thereof.

Preferably, said liquid/wort/beverage is heated to a temperature in therange of 80 to 99.8° C., preferably to a temperature in the range of 80to 99.5° C., such as to a temperature of 80 to 99° C., yet morepreferably to a temperature of in the range of 90 to 99° C., yet morepreferably to a temperature of in the range of 95 to 99° C. for at themost 30 min, preferably at the most 20 min, such as for in the range of10 to 30 min, for example for in the range of 10 to 20 min during saidmethod.

First, second and further worts may be combined, and thereaftersubjected to heating or each individual kind or wort may be heated.According to the methods of the invention, the wort must not necessarilybe boiled. The non-boiled wort, either a pure first wort or a combinedwort, is also referred to as “sweet wort”; after boiling it may bereferred to as “boiled wort”. If the wort is to be used in production ofbeer, hops are frequently added prior to boiling.

In traditional brewing methods, the wort is boiled for a long time, ingeneral in the range of 60 min to 120 min, in order to evaporate atleast 5% and some times even up to 25% of the wort volume. However,extended boiling is undesirable for a number of other reasons, forexample because extended boiling requires pronounced energy supply.

According to the present invention, wort with low levels of T2N, T2Npotential, DMS and DMSP can be produced from double-null-LOX-null-MMTbarley even without extended boiling. Thus, the wort according to apreferred embodiment of the invention is boiled for at the most 30 min,more preferably for at the most 15 min, even more preferably for at themost 10 min, yet more preferably for at the most 5 min, even morepreferably for at the most 1 min, yet more preferably the wort is notboiled at all. It is furthermore, preferred that after completion ofstep ii) of the method according to the invention theliquid/wort/beverage is boiled for at the most at the most 30 min, morepreferably for at the most 15 min, even more preferably for at the most10 min, yet more preferably for at the most 5 min, even more preferablyfor at the most 1 min, yet more preferably the liquid/wort/beverage isnot boiled at all. Preferably, heating of wort is undertaken in anessentially closed container, preferably in a closed container.

In this context the term, “boiling” means bringing the liquid or wort orbeverage to a temperature where water evaporates. Accordingly, at normalpressure boiling would mean to bring an aqueous liquid, such as wort, to100° C. or slightly above.

It is thus also preferred that the wort according to an embodiment ofthe invention is kept at a temperature of at least 100° C. for at themost 30 min, more preferably for at the most 15 min, even morepreferably for at the most 10 min, yet more preferably for at the most 5min, even more preferably for at the most 1 min, yet more preferably thewort is not heated to a temperature of at least 100° C. at all.Furthermore, it is preferred that after completion of step (ii) of themethod according to the invention the liquid/wort/beverage is kept at atemperature of at least 100° C. for at the most at the most 30 min, morepreferably for at the most 15 min, even more preferably for at the most10 min, yet more preferably for at the most 5 min, even more preferablyfor at the most 1 min, yet more preferably the liquid/wort/beverage isnot at all heated to a temperature of at least 100° C.

It is also preferred that the entire method of preparing barley basedbeverages according to the invention at no time involves heating to atemperature of more than 99.8° C., preferably 99.5° C., yet morepreferably 99° C.

Rather the method may involve a step of heating wort to a temperature ofat the most 99.8° C., such as at the most 99.5° C., for example at themost 99° C., such as at the most 98° C. for a limited amount of time.Said limited amount of time is preferably at the most 30 min, morepreferably at the most 15 min, even more preferably at the most 10 min.

Thus, it is preferred that the wort is heated to a temperature above 80°C., preferably in the range of 80 to 99.8° C., such as in the range of80 to 99.5° C., for example in the range of 80 to 99° C., yet morepreferably to a temperature of in the range of 90 to 99° C., yet morepreferably to a temperature of in the range of 95 to 99° C. for at themost 30 min, preferably at the most 20 min, such as for in the range of10 to 30 min, for example for in the range of 10 to 20 min.

In an additional embodiment of the invention, it is preferred that thewort is not subjected to (e.g. washing with CO₂) subsequent to boilingof wort and prior to fermentation.

Wort

In another aspect, the invention relates to types of plant products,which are wort compositions. Said wort compositions are preferablyprepared from malt compositions derived from double-null-LOX-null-MMTkernels. Said malts may be prepared from only double-null-LOX-null-MMTkernels, or mixtures comprising other kernels as well. The inventionalso relates to wort compositions prepared usingdouble-null-LOX-null-MMT barley, or parts thereof, such as green malt,alone or mixed with other components.

The wort compositions according to the invention are preferably preparedby mashing as described herein above in the section “Mashing”.Furthermore, the wort compositions may have been heated as describedherein above in the section “Heating wort”.

It is preferred that said wort compositions preferably comprise lessthan 60%, more preferably less than 50%, even more preferably less than40% T2N potential compared to a wort composition prepared in the samemanner from a wild-type barley, preferably from cv. Power or cv.Rosalina.

Said wort may be the first, and/or the second, and/or further wortsand/or mixtures thereof. The wort composition may be sweet wort, heatedwort, or a mixture thereof. Heated wort is preferably heated asdescribed in the section “Heating wort” herein above. The wortcomposition may also be barley wort. In general, a wort compositioncontains a high content of amino nitrogen and fermentable carbohydrates,the latter mainly being maltose.

The wort may in one embodiment be sweet wort, i.e. wort which has notbeen subjected to heat treatment. Said sweet wort preferably comprisesless than 60%, more preferably less than 50% T2N potential compared to awort composition prepared in the same manner from a wild-type barley,preferably from cv. Power or cv. Rosalina. If said wort has beenprepared from malt that was kiln dried at low temperatures it may evencomprise less T2N potential. Thus in embodiments of the inventionwherein said sweet wort has been prepared from malt, which has been kilndried at a temperature in the range of 50 to 70° C., then said sweetwort may preferably comprise less than 50%, even more preferably lessthan 45%, such as less than 40% T2N potential compared to a wortcomposition prepared in the same manner from a wild-type barley,preferably from cv. Power. In embodiments of the invention wherein saidsweet wort has been prepared from malt, which has been kiln dried at atemperature in the range of 40 to 50° C., then said sweet wort maypreferably comprise less than 50%, even more preferably less than 40%,yet more preferably less than 30% T2N potential compared to a wortcomposition prepared in the same manner from a wild-type barley,preferably from cv. Quench or cv. Rosalina.

Said sweet wort preferably also comprises low levels of DMSP, preferablyless than 150 μg/L, more preferably less than 100 μg/L, even morepreferably less than 50 μg/L, yet more preferably less than 30 μg/L,even more preferably less than 20 μg/L, yet more preferably less than 15μg/L DMSP (preferably SMM). Even if said wort has been prepared frommalt that was kiln dried at low temperatures it still comprises lowlevels of DMSP. Thus in embodiments of the invention wherein said sweetwort has been prepared from malt, which has been kiln dried at atemperature in the range of 50 to 70° C., then said sweet wort maypreferably comprise less than 150 μg/L, more preferably less than 100μg/L, even more preferably less than 50 μg/L, yet more preferably lessthan 30 μg/L, even more preferably less than 20 μg/L, yet morepreferably less than 15 μg/L DMSP. In embodiments of the inventionwherein said sweet wort has been prepared from malt, which has been kilndried at a temperature in the range of 40 to 50° C., then said sweetwort may preferably comprise less than 150 μg/L, more preferably lessthan 100 μg/L, even more preferably less than 50 μg/L, yet morepreferably less than 30 μg/L, even more preferably less than 20 μg/L,yet more preferably less than 15 μg/L DMSP.

Preferably, said sweet wort also comprises low levels of DMS, preferablyless than 90 μg/L, even more preferably less than 50 μg/L, yet morepreferably less than 30 μg/L, even more preferably less than 20 μg/LDMS.

The wort may also be wort, which has only been heat treated for a shorttime, such as at a temperature in the range of 95 to 99.8° C. or in therange of 95 to 99° C. for in the range of 10 to 30 min. In this casesaid wort preferably comprises at the most 60%, more preferably at themost 50%, even more preferably at the most 45%, more preferably at themost 40% T2N potential compared to a wort composition prepared in thesame manner from a wild-type barley, preferably from cv. Power or cvRosalina. Said wort also preferably comprises at the most 150 μg/L, morepreferably less than 100 μg/L, even more preferably less than 50 μg/L,yet more preferably less than 30 μg/L, even more preferably less than 20μg/L, yet more preferably less than 15 μg/L DMSP. Said wort alsopreferably comprise at the most 150 μg/L, more preferably less than 100μg/L, even more preferably less than 50 μg/L, yet more preferably lessthan 30 μg/L, even more preferably less than 20 μg/L DMS.

The wort may also be heated wort (preferably heated as described hereinabove in the section “Heating wort”) in which case the wort preferablycomprises at the most 60%, more preferably at the most 50%, yet morepreferably at the most 40% T2N potential compared to a wort compositionprepared in the same manner from a wild-type barley, preferably from cv.Power.

Said heated wort preferably also comprises low levels of DMSP,preferably less than 150 μg/L, more preferably less than 100 μg/L, evenmore preferably less than 50 μg/L, yet more preferably less than 30μg/L, even more preferably less than 20 μg/L, yet more preferably lessthan 15 μg/L DMSP. In embodiments of the invention wherein said cooledwort has been prepared from malt, which has been kiln dried at atemperature in the range of 50 to 70° C., then said sweet wort maypreferably comprise less than 150 μg/L, more preferably less than 100μg/L, even more preferably less than 50 μg/L, yet more preferably lessthan 30 μg/L, even more preferably less than 20 μg/L, yet morepreferably less than 15 μg/L DMSP. Even in embodiments of the inventionwherein said cooled wort has been prepared from malt, which has beenkiln dried at a temperature in the range of 40 to 50° C., then saidsweet wort may preferably comprise less than 150 μg/L, more preferablyless than 100 μg/L, even more preferably less than 50 μg/L, yet morepreferably less than 30 μg/L, even more preferably less than 20 μg/L,yet more preferably less than 15 μg/L DMSP. Said heated wort preferablyalso comprises low levels of DMS, preferably less than 30 μg/L, morepreferably less than 20 μg/L DMSP.

The wort may also be heated wort (preferably heated as described hereinabove in the section “Heating wort”), which subsequently has been cooled(herein also referred to as cooled wort) in which case the wortpreferably comprises at the most 60%, more preferably at the most 50%,yet more preferably at the most 40% T2N potential compared to a wortcomposition prepared in the same manner from a wild-type barley,preferably from cv. Power or cv. Rosalina. In embodiments of theinvention wherein said cooled wort has been prepared from malt, whichhas been kiln dried at a temperature in the range of 40 to 50° C., thensaid sweet wort may preferably comprise less than 50%, even morepreferably less than 40%, yet more preferably less than 30% T2Npotential compared to a wort composition prepared in the same mannerfrom a wild-type barley, preferably from cv. Power or cv. Rosalina.

Said cooled wort preferably also comprises low levels of DMSP,preferably less than 90 μg/L, even more preferably less than 50 μg/L,yet more preferably less than 30 μg/L, even more preferably less than 20μg/L, yet more preferably less than 15 μg/L DMSP. Said cooled wortpreferably also comprises low levels of DMS, preferably less than 90μg/L, even more preferably less than 50 μg/L, yet more preferably lessthan 30 μg/L, even more preferably less than 20 μg/L DMS.

In one specific embodiment of the invention the wort compositionaccording to the present invention is a barley wort, such as heatedbarley wort, i.e. wort prepared by incubating unmalted (and preferablymilled) double-null-LOX-null-MMT kernels with water, preferably bymashing and sparging. Such barley wort is characterized by extremely lowlevels of T2N and T2N potential. It is preferred that said barley wortcomprises less than 50%, more preferably less than 40%, even morepreferably less than 30% T2N potential compared to a barley wortcomposition prepared in the same manner from a wild-type barley,preferably from cv. Power. It is also preferred that said barley wortpreferably comprises less than 50%, more preferably less than 40%, evenmore preferably less than 30% T2N precursor compared to a barley wortcomposition prepared in the same manner from a wild-type barley,preferably from cv. Power or cv. Quench or cv. Rosalina.

Beverages

In a preferred aspect, the present invention relates to beverages, morepreferably barley based beverages prepared from double-null-LOX-null-MMTbarley. Said beverages may in one preferred embodiment be maltbeverages, even more preferred fermented beverages, such as fermentedmalt beverages, preferably alcoholic beverages, such as beer, whereinsaid beverage is prepared using double-null-LOX-null-MMT barley, orparts thereof. Hence, in one preferred embodiment of the invention, thebeverage is preferably prepared by fermentation ofdouble-null-LOX-null-MMT barley, or parts thereof, or extracts thereof,for example by fermentation of wort from double-null-LOX-null-MMT malt,alone or in combination with other ingredients.

In a preferred embodiment of the invention, the above-mentioned beverageis prepared by a method comprising the steps of:

-   -   (i) providing a barley plant or part thereof, wherein said        barley plant comprises:        -   (a) a first mutation that results in a total loss of            functional LOX-1; and        -   (b) a second mutation resulting in a total loss of            functional LOX-2; and        -   (c) a third mutation resulting in a total loss of functional            MMT;    -   (ii) optionally malting at least part of said barley, thereby        obtaining malted barley;    -   (iii) mashing said barley and/or malted barley and optionally        additional adjuncts, thereby obtaining a wort;    -   (iv) heating said wort optionally in the presence of additional        ingredient(s), wherein at the most 4% of the wort volume is        evaporated, thereby obtained heated wort;    -   (v) processing said heated wort into a beverage.

However, in other embodiments the invention relates to any barley basedbeverage prepared from double-null-LOX-null-MMT barley. Thus, theinvention also relates to barley based beverages prepared fromdouble-null-LOX-null-MMT barley using conventional methods, such asconventional brewing methods.

In some embodiments of the invention, the beverage is a non-fermentedbeverage, for example wort, preferably wort prepared fromdouble-null-LOX-null-MMT malt.

It is also comprised within the present invention that said beverage maybe prepared from unmalted barley plants, preferably unmalteddouble-null-LOX-null-MMT barley plants, or parts thereof, e.g. by barleybrewing.

The beverage may be a non-alcoholic beverage, such as non-alcoholic beeror other kinds of non-alcoholic beverages, such as non-alcoholic maltbeverages, such as maltina.

Preferably, however, said beverage is prepared from a malt compositionprepared from double-null-LOX-null-MMT barley kernels. More preferably,said beverage is beer. This may be any kind of beer known to the personskilled in the art. In one embodiment, the beer is, for example, a lagerbeer. The beer is preferably brewed using a malt composition comprisinggerminated double-null-LOX-null-MMT barley, more preferably said beer isbrewed using a malt composition prepared exclusively from germinateddouble-null-LOX-null-MMT barley. The malt composition may, however, alsocomprise other components, for example other germinated ornon-germinated cereals, such as wild-type barley,double-null-LOX-null-MMT barley, wheat and/or rye, or non-germinated rawmaterials that comprise sugars, or compositions derived from malted orunmalted raw materials, including syrup compositions. Preferably,however, all barley, such as all malted and/or unmalted barley and/orgerminated and/or non-germinated barley used for preparation of saidbeer is preferably double-null-LOX-null-MMT barley.

Thus, the invention also relates to methods of producing a beveragecomprising the steps of:

-   -   (i) providing a malt composition comprising germinated        double-null-LOX-null-MMT kernels;    -   (ii) processing said malt composition into a beverage.

In a preferred embodiment, the beverage according to the invention isbeer that has been produced from wort prepared from kilned malt(preferably prepared as described herein above in the section“Malting”), more preferably by mashing said kilned malt (preferably asdescribed herein above in the section “Mashing”), wherein said mashingmay also optionally contain a sparging step. Furthermore, said wort haspreferably been heated, preferably as described herein above in thesection “Heating wort”, although in certain embodiments of theinvention, the wort may be heated in a conventional manner by boiling.Beer thus produced may also be referred to as “malted” herein. However,the beverage according to the invention may also be beer prepared frombarley wort. Such beer is also referred to as “barley beer”.

In general terms, alcoholic beverages—such as beer—may be manufacturedfrom malted and/or unmalted barley grains. Malt, in addition to hops andyeast, contributes to flavour and colour of the beer. Furthermore, maltfunctions as a source of fermentable sugar and enzymes. A schematicrepresentation of a general process of beer production is shown in FIG.9, while detailed descriptions of examples of suitable methods formalting and brewing can be found, for example, in publications by Briggset al. (1981) and Hough et al. (1982). Numerous, regularly updatedmethods for analyses of barley, malt and beer products are available,for example, but not limited to, American Association of Cereal Chemists(1995), American Society of Brewing Chemists (1992), European BreweryConvention (1998), and Institute of Brewing (1997). It is recognizedthat many specific procedures are employed for a given brewery, with themost significant variations relating to local consumer preferences. Anysuch method of producing beer may be used with the present invention.

The first step of producing beer from wort preferably involves heatingsaid wort as described herein above, followed by a subsequent phase ofwort cooling and optionally whirlpool rest. After being cooled, the wortis transferred to fermentation tanks containing yeast. Preferably, saidyeast is brewer's yeast, Saccharomyces carlsbergensis. The wort will befermented for any suitable time period, in general in the range of 1 to100 days. During the several-day-long fermentation process, sugar isconverted to alcohol and CO₂ concomitantly with the development of someflavour substances.

Subsequently, the beer may be further processed, for example chilled. Itmay also be filtered and/or lagered—a process that develops a pleasantaroma and a less yeasty flavour. Also additives may be added.Furthermore, CO₂ may be added. Finally, the beer may be pasteurizedand/or filtered, before it is packaged (e.g. bottled or canned). In apreferred embodiment, the beverage according to the invention comprisesless than 70%, preferably less than 60%, more preferably less than 50%T2N potential compared to the T2N potential of a beverage prepared inthe same manner from wild-type barley, preferably from cv. Power or cv.Quench or cv. Rosalina. It is also preferred that the beveragesaccording to the invention comprise at the most 2 ppb, more preferablyat the most 1.5 ppb T2N potential if the °P in the original extract uponwhich the beverage is based is adjusted to in the range of 10 to 12° P,more preferably to 11° P.

In a preferred embodiment, the beverage according to the inventioncomprises less than 70%, preferably less than 60%, more preferably lessthan 50% T2N precursors compared to the T2N precursors of a beverageprepared in the same manner from wild-type barley, preferably from cv.Power or cv. Quench or cv. Rosalina. It is also preferred that thebeverages according to the invention comprise at the most 2 ppb, morepreferably at the most 1.5 ppb T2N precursor if the °P in the originalextract upon which the beverage is based is adjusted to in the range of10 to 12° P, more preferably to 11° P.

Said beverage—preferably beer—also preferably comprises at the most 60ppb, more preferably less than 50 ppb, even more preferably less than 40ppb, yet more preferably less than 30 ppb, even more preferably lessthan 20 ppb, yet more preferably less than 10 ppb DMS.

In one specific embodiment of the invention, the beverage is barleybeer, which comprises less than 60%, preferably less than 50% T2Npotential compared to the T2N potential of a barley beer prepared in thesame manner from wild-type barley, preferably from cv. Power or Quench.

In another specific embodiment of the invention, the beverage—preferablybeer—is prepared from heated wort, which has only been heat treated fora short time, such as at a temperature in the range of 95 to 99.8° C. orin the range of 95 to 99° C. for in the range of 10 to 30 min.Preferably, said heated wort has been heated as described herein abovein the section “Heating wort”. In embodiments of the invention whereinthe beverage—preferably beer—is prepared from such heated wort, thensaid beverage—preferably beer—comprises less than 60%, preferably lessthan 50%, more preferably less than 45% T2N potential compared to theT2N potential of a beer prepared in the same manner from wild-typebarley, preferably from cv. Power or cv. Quench or cv. Rosalina. In thisembodiment, it is also preferred that said beverage—preferablybeer—comprises less than 60%, preferably less than 50%, more preferablyless than 45% T2N precursor compared to the T2N precursors of abeverage—preferably beer prepared in the same manner from wild-typebarley, preferably from cv. Power or cv. Quench or cv. Rosalina. In thisembodiment, it is also preferred that the beer according to theinvention comprises at the most 2 ppb, more preferably at the most 1.5ppb T2N potential. In this embodiment, it is furthermore preferred thatthe beer according to the invention comprises at the most 2 ppb, morepreferably at the most 1.5 ppb T2N precursor if the °P in the originalextract upon which the beverage is based is adjusted to in the range of10 to 12° P, more preferably to 11° P. Said beverage—preferablybeer—also preferably comprises at the most 60 ppb, more preferably lessthan 50 ppb, even more preferably less than 40 ppb, yet more preferablyless than 30 ppb, even more preferably less than 20 ppb, yet morepreferably less than 10 ppb DMS.

“Organoleptic qualities” means qualities appealing to the humanolfactory and taste senses. Said qualities are analyzed, for example, bya specialist beer taste panel. Preferably, said panel is trained intasting and describing beer flavours, with special focus on aldehydes,papery taste, old taste, esters, higher alcohols, fatty acids andsulphury components.

In general, the taste panel will consist of in the range of 3 to 30members, for example in the range of 5 to 15 members, preferably in therange of 8 to 12 members. The taste panel may evaluate the presence ofvarious flavours, such as papery, oxidized, aged, and breadyoff-flavours as well as flavours of esters, higher alcohols, sulfurcomponents and body of beer. In relation to the present invention, it ispreferred that papery and/or aged off-flavours are in particularreduced, whereas flavours such as aromatic, estery, alcoholic/solvent,floral, and/or hoppy may preferably be increased as compared to abeverage prepared from wild type barley using an identical method. Amethod of determining the “organoleptic qualities” of a beverage isdescribed in Example 6 in international patent application WO2005/087934. Another method of determining “organoleptic qualities” of abeverage is described in Examples 8 and 9 in international patentapplication PCT/DK2009/050355. Yet another example is described hereinbelow in Example 9. In preferred embodiments, the stable organolepticqualities are, at least partly, a result of low levels of T2N or T2Npotential. Aromatic, estery, alcoholic/solvent, floral, and/or hoppytaste may preferably be determined as described in Example 7 ofinternational patent application PCT/DK2009/050315. In one preferredembodiment the beverages of the invention have scores for aromatic,estery, alcoholic/solvent, floral, and/or hoppy taste as described ininternational patent application PCT/DK2009/050315 on p. 41, I. 15 to p.44, I. 9.

It is preferred that the beverages according to the present inventionare characterized by having a less papery taste compared to a similarbeverage prepared in the same manner from a wild-type barley plant(preferably cv. Quench or cv. Rosalina) after storage for at least 1week at in the range of 30 to 40° C., such as around 37° C. Preferably,said papery taste is less than 90%, more preferably less than 80%, suchas less than 70% as evaluated by a trained taste panel.

It is also preferred that the beverages according to the presentinvention have reduced papery taste as compared to similar beveragesprepared from wild-type barley after storage at elevated temperatures.When the property “papery taste” is determined by a trained, specializedtaste panel (as described above), and scored on a scale from 0 to 5—inwhich 0 is absent and 5 is extreme—it is preferred that the beverages ofthe invention have one, or preferably both, of the following scores forpapery taste:

-   -   (i) a score for papery taste of at least 0.5, preferably at        least 0.7 lower than the score for papery taste of a beverage        prepared in the same manner from wild-type barley, preferably        from cv. Quench or cv. Rosalina after incubation at 37° C. for        one week;    -   (ii) a score for papery taste at least 0.5, preferably at least        0.7, more preferably at least 0.8, at least 1 lower than the        score for papery taste of a beverage prepared in the same manner        from wild-type barley, preferably from cv. Power or cv. Rosalina        after incubation at 37° C. for two weeks.

Interestingly, the present invention discloses that the overall flavourscore of a beverage manufactured according to the present invention isimproved compared to beverages prepared from wild-type barley. This maypartly be attributed to the finding that DMS may mask certain desirabletastes.

Accordingly, it is preferred that the beverages of the present inventionhave an overall flavour score which is at least 1, preferably at least1.5, more preferably at least 2 higher that the flavour score of abeverage prepared in the same manner from wild-type barley, preferablyfrom cv. Quench or cv. Rosalina, when said beverage has been preparedwithout boiling the corresponding wort, preferably using a pressurizedheating. Said flavour score should be scored on a scale from 1 to 9,where 9 represents the best score given by a specialist beer tastepanel.

A beverage is said to have “stable organoleptic qualities”, when saidbeverage comprises very low levels of free T2N, even after storage.Accordingly, it is an objective of the present invention to providebeverages (such as beer with stable organoleptic qualities),manufactured using a double-null-LOX-null-MMT barley plant.

Accordingly, it is preferred that the beverages of the present inventioncomprises less than 80%, preferably less than 70%, more preferably lessthan 65%, even more preferably less than 60% even more preferably lessthan 55% free T2N compared to a beverage prepared in the same mannerfrom wild-type barley, preferably from cv. Quench or cv. Rosalina—afterstorage for at least 1 week, preferably at least 2 weeks, morepreferably at least 3 weeks, even more preferably for at least 4 weeksat a temperature in the range of 30 to 40° C., preferably at 37° C. Itis also preferred that the beverages of the invention comprises lessthan 0.025 ppb free T2N after storage for 2 weeks at 37° C.

In another specific embodiment of the invention, the beverage—preferablybeer—is prepared from heated wort, which has only been heat treated fora short time, such as at a temperature in the range of 95 to 99° C. forin the range of 10 to 30 min. Preferably said heated wort has beenheated as described herein above in the section “Heating wort”. Inembodiments of the invention wherein the beverage—preferably beer—isprepared from such heated wort, then said beverage—preferablybeer—comprises less than 80%, preferably less than 70%, more preferablyless than 65% free T2N compared to a beverage prepared in the samemanner from wild-type barley, preferably from cv. Quench or cv.Rosalina—after storage for at least 1 week, preferably at least 2 weeks,more preferably at least 3 weeks, even more preferably for at least 4weeks at a temperature in the range of 30 to 40° C., preferably at 37°C.

In particular, it is preferred that such beverages—preferablybeer—prepared from said heated wort comprise very low levels of T2N,preferably less than 80%, preferably less than 70%, more preferably lessthan 65% free T2N compared to a beverage prepared in the same mannerfrom wild-type barley, preferably from cv. Quench or cv. Rosalina—afterstorage for 2 weeks at a temperature in the range of 30 to 40° C.,preferably at 37° C. in the presence of a level of sulphite notexceeding 10 ppm, preferably a level of sulphite in the range of 1 to 10ppm, more preferably in the range of 1 to 8 ppm, more preferably in therange of 2 to 6 ppm, yet more preferably in the range of 3 to 6 ppmsulphite.

It is also particularly preferred that the beverages according to theinvention—such as beer, for example barley beer—comprise very low levelsof T2N, preferably less than 80%, preferably less than 70%, morepreferably less than 60%, even more preferably less than 5% free T2Ncompared to a beverage prepared in the same manner from wild-typebarley, preferably from cv. Quench or cv. Rosalina—after storage for 8weeks at 37° C.

In one embodiment, the invention relates to beverages, such as beer,with low levels of certain trihydroxy octadecenoic acids (also denotedTHAs), in particular to beverages with low levels of 9,12,13-THA and9,10,13-THA. THAs are characterized by a bitter taste (Baur and Grosch,1977; Baur et al., 1977), making said compounds undesirable inbeverages.

It is thus desirable that the level of 9,12,13-THA and 9,10,13-THA is aslow as possible, for example lower than 1.3 ppm, such as lower than 1ppm. Accordingly, it is preferred that the level of 9,12,13-THA is aslow as possible, for example lower than 1.3 ppm, such as lower than 1ppm. It is also preferred that the level 9,10,13-THA is as low aspossible, for example lower than 1.3 ppm, such as lower than 1 ppm.However, the overall concentration of 9,12,13-THA and 9,10,13-THA in amalt-derived beverage—such as beer—is also dependent on the amount ofmalt used for preparation of said specific beverage. Thus, in general, astrong beer will comprise more 9,12,13-THA and 9,10,13-THA than alighter beer, making a higher over-all level of 9,12,13-THA and9,10,13-THA acceptable in a stronger beer. Accordingly, it is preferredthat the beverage according to the invention comprises a lower level of9,12,13-THA and 9,10,13-THA than a beverage prepared in the same mannerfrom wild-type barley, preferably from cv. Power or from cv. Quench orcv. Rosalina. In particular, a beverage according to the inventionpreferably has a level of 9,12,13 THA, which is at the most 50%,preferably at the most 40%, more preferably at the most 30% compared tothe level in a beverage prepared in the same manner from a wild-typebarley, preferably from cv. Power or cv. Rosalina. It is furthermorepreferred that a beverage according to the invention has a level of9,10,13-THA, which is at the most 70%, preferably at the most 60%, suchas at the most 50%, for example at the most 40% compared to the level ina beverage prepared in the same manner from a wild-type barley,preferably from cv. Power or cv. Quench or cv. Rosalina. Such beveragesmay be prepared by using double-null-LOX-null-MMT barley.

In one embodiment of the invention, the beverages prepared fromdouble-null-LOX-null-MMT barley have improved foam quality. This is inparticular relevant when the beverage is a beer. Accordingly, it is anobjective of the invention to provide beverages, such as beer, withsuperior foam quality. Preferably, the beverages of the inventionproduce at least 1.5 times more, preferably at least 2 times more, yetmore preferably at least 3 times more foam in 60 to 80 min, preferablyin 80 min as compared to a beverage prepared in the same manner fromwild-type barley, preferably from cv. Quench. Said foam production isdetermined as described in Example 8 herein below.

Plant Products

It is an objective of the present invention to provide plant products,preferably barley plant products characterized by low levels of one ormore off-flavours. In particular, it is an objective of the invention toprovide plant products, preferably barley plant products, with lowlevels of T2N, DMS and the corresponding precursors thereof. Asdescribed by the invention, such plant products may advantageously beprepared from double-null-LOX-null-MMT barley. Said plant product may bemalt, preferably any of the malts described herein above in the section“Malting”. The product may be wort, preferably any of the wortsdescribed herein above in the section “Wort”; it may also be a beverage,preferably any of the beverages described herein above in the section“Beverage”. However, the plant product may also be other plant productsthat are characterized by low levels of T2N, T2N potential, DMS and DMSPprepared from double-null-LOX-null-MMT barley plants, or parts thereof.

The present invention thus relates to plant products, which may becompositions comprising the barley plants described herein below, orparts thereof, or compositions prepared from said barley plants, orparts thereof, such as plant products prepared from said barley plants,or parts thereof. Because said barley plants lack LOX-1, LOX-2 and MMTactivities, the compositions in general comprise very low levels ofoff-flavours and their precursor molecules and in particular of T2N, T2Npotential, DMS and DMSP. Examples of useful plant products comprising,or prepared from, barley plants having a first mutation resulting in atotal loss of functional LOX-1, a second mutation resulting in a totalloss of functional LOX-2 and a third mutation resulting in a total lossof functional MMT are described herein.

It is preferred that said plant products comprise one or more of thefollowing, preferably at least two of the following, even morepreferably all of the following:

-   -   (i) less than 60%, even more preferably less than 50%, yet more        preferably less than 40%, such as less than 30%, preferably less        than 20%, more preferably less than 10%, free T2N;    -   (ii) less than 60%, even more preferably less than 50%, yet more        preferably less than 40%, such as less than 30%, preferably less        than 25% T2N potential;    -   (iii) less than 30%, preferably less than 20%, more preferably        less than 15%, even more preferably less than 10% DMS;    -   (iv) less than 30%, preferably less than 20%, more preferably        less than 15%, even more preferably less than 10%, such as less        than 5%, for example less than 2% SMM;    -   (v) less than 30%, preferably less than 20%, more preferably        less than 15%, even more preferably less than 10% of the DMSP;        as compared to a similar plant product prepared from wild-type        barley plants, preferably from cv. Power or cv. Quench or cv.        Rosalina, in the same manner.

The present invention relates, in one aspect, to barley kernels having afirst mutation that results in a total loss of functional LOX-1, asecond mutation resulting in a total loss of functional LOX-2 and athird mutation resulting in a total loss of functional MMT. The presentinvention also relates to compositions comprising said kernels, andcompositions prepared from said kernels, as well as to plant productsprepared from said kernels.

In a further aspect, the present invention relates to plant products,which may be food compositions, feed compositions, and fragrance rawmaterial compositions that comprise double-null-LOX-null-MMT barleyplants, or parts thereof. Food compositions, for example, may be, butare not limited to, malted and unmalted barley kernels, milled barley,barley meals, bread, porridge, cereal mixes comprising barley, healthproducts, such as beverages comprising barley, barley syrups, andflaked, milled, micronized or extruded barley compositions. Feedcompositions, for example, include compositions comprising barleykernels, and/or meals. Feed compositions may for example be mash.Fragrance raw material compositions are described herein below.

The invention also relates to mixtures of various plant products of theinvention. For example, the invention relates in one aspect to acomposition prepared by a mixture of:

-   -   (i) a composition comprising a barley plant, or a part thereof,        comprising a first mutation that results in a total loss of        functional LOX-1, a second mutation resulting in a total loss of        functional LOX-2 and a third mutation resulting in a total loss        of functional MMT; and    -   (ii) a malt composition prepared from double-null-LOX-null-MMT        kernels.

Various methods are available to determine whether a barley plant, or aplant product, is prepared from a barley plant carrying mutations in thegenes for LOX-1, LOX-2 and MMT, causing a total loss of functionalLOX-1, a total loss of functional LOX-2 and a total loss of functionalMMT, respectively. Plant products will, in general, comprise at leastsome genomic DNA from the plant utilized for its production. Thus, maltwill contain large amounts of genomic DNA, but even barley or maltextracts, such as wort, may comprise genomic DNA or fragments thereoffrom said barley or malt. Also barley-based beverages, such as beer, maycomprise genomic DNA or fragments thereof from said plant. By analysisof DNA in a plant product, it may be established whether the plant, fromwhich the plant product is prepared, carries mutations in the LOX-1,LOX-2 and MMT genes, causing a total loss of functional LOX-1, a totalloss of functional LOX-2 and a total loss of functional MMT. Saidmutations could, for example, be any of the mutations in the LOX-1 andLOX-2 genes described hereinbelow in the section “Loss of functionalLOX”. Said mutation in the MMT gene could, for example, be any of themutations in the MMT gene described hereinabove in the section “Loss offunctional MMT”. The genomic DNA may be analyzed by any useful method,such as sequencing or by amplification-based methods, includingPCR-based methods. If particular mutations in the LOX-1 gene and/or theLOX-2 gene and/or the MMT gene are assumed, then polymorphism analysismay be employed, for example SNP analysis. In relation to determinationof a mutation in the LOX-1 gene and/or the LOX-2 gene a non-limitingexample of a useful SNP analysis is described in international patentapplication PCT/DK2009/050355 in Example 10. In relation todetermination of a mutation in the MMT gene a non-limiting example of auseful SNP analysis is described in international patent applicationPCT/DK2009/050315 in Examples 13 and 17. The skilled person will be ableto adapt the specific SNP analysis described in these examples for usewith other mutations or other starting material.

If the above-mentioned plant products are prepared only from barleyplants, which are double-null-LOX-null-MMT, then the presence vs. theabsence of barley LOX-1 mRNA, LOX-2 mRNA and MMT mRNA and/or barleyLOX-1 protein, LOX-2 protein and MMT protein may also be indicative ofwhether said plant product is prepared from a double-null-LOX-null-MMTbarley plant. Examination of the plant product may also be accomplishedby western blot analysis, or other protein analyses, or by RT-PCR, or byNorthern blot analysis, or by other mRNA analyses. Such analyses areparticularly useful when the plant product is malt.

Barley Plant

The invention relates to cereal based beverages. Cereals may for examplebe selected from the group consisting of barley, wheat, rye, oat, maize,rice, sorghum, millet, triticale, buckwheat, fonio and quinona. Morepreferably, the cereal is selected from the groups consisting of barley,wheat, rye, oat, maize and rice, more preferably the cereal is barley.

Thus, preferably the invention relates to barley based beverages andbarley plants useful for preparing the beverages of the invention.

Barley is a family of plants. “Wild barley”, Hordeum vulgare ssp.spontaneum, is considered the progenitor of today's cultivated forms ofbarley. The transition of barley from a wild to a cultivated state isthought to have coincided with a radical change of allele frequencies atnumerous loci. Rare alleles and new mutational events were positivelyselected for by the farmers who quickly established the new traits inthe domesticated plant populations, denoted “barley landraces”. Theseare genetically more closely related to modern cultivars than wildbarley. Until the late 19th century, barley landraces existed as highlyheterogeneous mixtures of inbred lines and hybrid segregates, includingfew plants derived from random crossings in earlier generations. Most ofthe landraces have been displaced in advanced agricultures by pure linecultivars. Intermediate or high levels of genetic diversity characterizethe remaining landraces. Initially, “modern barley” cultivarsrepresented selections from landraces. These were later derived fromsuccessive cycles of crosses between established pure lines, such asthose of diverse geographical origins. Eventually, the result was amarked narrowing of the genetic base in many, probably all, advancedagricultures. Compared with landraces, modern barley cultivars havenumerous improved properties (Nevo, 1992; von Bothmer et al., 1992), forexample one or more, but not limited to the following: (i) covered andnaked kernels; (ii) seed dormancy; (iii) disease resistance; (iv)environmental tolerance (for example to drought or soil pH); (v)quantities of lysine and other amino acids; (vi) protein content; (vii)nitrogen content; (viii) carbohydrate composition; (ix) hordein contentand composition; (x) (1-3,1-4)-3-glucan and arabinoxylan content; (xi)yield; (xii) straw stiffness; and (xiii) plant height.

Within the present invention, the term “barley plant” comprises anybarley plant, such as barley landraces or modern barley cultivars. Thus,the invention relates to any barley plant comprising a first mutationresulting in a total loss of functional LOX-1, and a second mutationresulting in a total loss of functional LOX-2 and a third mutationresulting in a total loss of functional MMT. An example of such a barleyplant is described in the Examples herein below and denoted“Triple-Null” or “Triple-Null barley”.

However, preferred barley plants for use with the present invention aremodern barley cultivars or pure lines. The barley cultivar to be usedwith the present invention may, for example, be selected from the groupconsisting of Sebastian, Quench, Celeste, Lux, Prestige, Saloon, Neruda,Harrington, Klages, Manley, Schooner, Stirling, Clipper, Franklin,Alexis, Blenheim, Ariel, Lenka, Maresi, Steffi, Gimpel, Cheri, Krona,Camargue, Chariot, Derkado, Prisma, Union, Beka, Kym, Asahi 5, KOU A,Swan Hals, Kanto Nakate Gold, Hakata No. 2, Kirin—choku No. 1, Kantolate Variety Gold, Fuji Nijo, New Golden, Satukio Nijo, Seijo No. 17,Akagi Nijo, Azuma Golden, Amagi Nijpo, Nishino Gold, Misato golden,Haruna Nijo, Scarlett, Rosalina and Jersey preferably from the groupconsisting of Haruna Nijo, Sebastian, Quench, Celeste, Lux, Prestige,Saloon, Neruda and Power, preferably from the group consisting ofHarrington, Klages, Manley, Schooner, Stirling, Clipper, Franklin,Alexis, Blenheim, Ariel, Lenka, Maresi, Steffi, Gimpel, Cheri, Krona,Camargue, Chariot, Derkado, Prisma, Union, Beka, Kym, Asahi 5, KOU A,Swan Hals, Kanto Nakate Gold, Hakata No. 2, Kirin—choku No. 1, Kantolate Variety Gold, Fuji Nijo, New Golden, Satukio Nijo, Seijo No. 17,Akagi Nijo, Azuma Golden, Amagi Nijpo, Nishino Gold, Misato golden,Haruna Nijo, Scarlett and Jersey preferably from the group consisting ofHaruna Nijo, Sebastian, Tangent, Lux, Prestige, Saloon, Neruda, Power,Quench, NFC Tipple, Barke, Class and Vintage.

In one embodiment of the invention, the barley plant is accordingly amodern barley cultivar (preferably a cultivar selected from the group ofbarley cultivars listed herein above) comprising a first mutationresulting in a total loss of functional LOX-1 and a second mutationresulting in a total loss of functional LOX-2 activity, and a thirdmutation resulting in a total loss of functional MMT. In thisembodiment, it is thus preferred that the barley plant is not a barleylandrace.

The barley plant may be in any suitable form. For example, the barleyplant according to the invention may be a viable barley plant, a driedplant, a homogenized plant, or a milled barley kernel. The plant may bea mature plant, an embryo, a germinated kernel, a malted kernel, amilled malted kernel, a milled kernel or the like.

Parts of barley plants may be any suitable part of the plant, such askernels, embryos, leaves, stems, roots, flowers, or fractions thereof. Afraction may, for example, be a section of a kernel, embryo, leaf, stem,root, or flower. Parts of barley plants may also be a fraction of ahomogenate or a fraction of a milled barley plant or kernel.

In one embodiment of the invention, parts of barley plants may be cellsof said barley plant, such as viable cells that may be propagated invitro in tissue cultures. In other embodiments, however, the parts ofbarley plants may be viable cells that are not capable of maturing intoan entire barley plant, i.e. cells that are not a reproductive material.

Loss of Functional LOX

The present invention relates to barley plants—or part thereof, or plantproducts thereof—having a first, a second mutation and a third mutation,wherein the first mutation leads to a total loss of functional LOX-1,and the second mutation leads to a total loss of functional of LOX-2.The third mutation leads to a total loss of functional MMT as isdescribed in more detail in the section “Loss of function MMT” hereinbelow.

The total loss of functional LOX-1 and the total loss of functionalLOX-2 may independently be based on different mechanisms. For example,the total loss of function of one or both of LOX-1 and LOX-2 activitiesmay be caused by malfunctioning proteins in the barley plant, i.e. amalfunctioning LOX-1 and/or LOX-2 protein, such as a mutated LOX-1protein with no detectable 9-HPODE-forming activity (wherein 9-HPODEpreferably may be determined as described in Example 4 of internationalpatent application PCT/DK2009/050355), and/or a mutated LOX-2 proteinwith no detectable 13-HPODE forming activity (wherein 13-HPODEpreferably may be determined as described in Example 4 of internationalpatent application PCT/DK2009/050355).

The total loss of functional LOX-1 and/or LOX-2 may be caused by thelack of LOX-1 and/or LOX-2 protein. It is apparent that lack of LOX-1protein will lead to loss of functional LOX-1, and that lack of LOX-2protein will lead to total loss of functional LOX-2. Thus, the barleyplant may preferably comprise no—or only very little, more preferably nodetectable—LOX-1 and/or LOX-2 protein. The LOX-1 and/or LOX-2 protein(s)may be detected by any suitable means known to the person skilled in theart. Preferably, however, the protein(s) is detected by techniqueswherein LOX-1 protein is detected by specific LOX-1 and LOX-2antibodies, such as polyclonal antibodies to LOX-1 and LOX-2. Saidtechniques may, for example, be Western blotting or ELISA. Saidantibodies may be monoclonal or polyclonal. Preferably, however, saidantibodies are of a polyclonal nature, recognizing several differentepitopes within the LOX-1 and LOX-2 protein, respectively. LOX-1 and/orLOX-2 protein may also be detected indirectly, for example, by methodsdetermining LOX-1 activity, or by methods determining LOX-2 activity. Inone preferred embodiment of the invention, LOX-1 protein is detectedusing the methods outlined in Example 4 of the international patentapplication WO 2005/087934. LOX-2 protein may be detected in a similarmanner, using antibodies binding to barley LOX-2.

The total loss of function of one or both of LOX-1 and LOX-2 activitiesmay also be a result of no, or very little, preferably no expression ofa LOX-1 transcript and/or a LOX-2 transcript. The skilled person willacknowledge that the absence of a LOX-1 and/or a LOX-2 transcript alsowill result in the absence of translated LOX-1 and/or LOX-2 protein,respectively. Alternatively, the total loss of functional LOX-1 andfunctional LOX-2 may also be a result expression of an aberrant LOX-1transcript and/or an aberrant LOX-2 transcript. An aberrant LOX-1 and/orLOX-2 transcript may be caused by aberrant splicing of the transcript,for example, due to a mutation in a splice site. Thus, the barley plantsof the invention may carry a mutation in a splice site, such as a 5′splice site or a 3′ splice site, for example in one or the two most 5′nucleotides of an intron, or in one of the most 3′ nucleotides of anintron. An example of a mutant with aberrant splicing of the LOX-1transcript is described as mutant A618 in WO 2005/087934. Expression oftranscripts encoding LOX-1 or LOX-2 may, for example, be detected byNorthern blotting or RT-PCR experiments.

Mutations have caused the total loss of functional LOX-1 and LOX-2enzymes of the barley plants of the present invention. Thus, the barleyplants of the present invention in general carry a mutation in the LOX-1gene. Said mutation may be in the regulatory regions, for example withinthe promoter or introns, or said mutation may be in the coding region.The mutation may also be deletion of the LOX-1 gene or part thereof,such as deletion of the entire coding region. Similarly, the barleyplants of the present invention in general carry a mutation in the LOX-2gene. Said mutation may be in the regulatory regions, for example withinthe promoter or introns, or said mutation may be in the coding region.The mutation may also be deletion of the LOX-2 gene or part thereof,such as deletion of the entire coding region. Thus, the cause of thetotal loss of functional LOX-1 and/or LOX-2 enzymes may also be detectedby the identification of mutations in the gene encoding LOX-1, or in thegene encoding LOX-2. Mutations in the genes encoding LOX-1 and LOX-2may, for example, be detected by sequencing said genes. Preferably,after identifying a mutation, the total loss of function is confirmed bytesting for LOX-1 and/or LOX-2 activities.

The term “LOX-1 protein” is meant to cover the full-length LOX-1 proteinof barley as set forth in SEQ ID NO:3 (corresponding to SEQ ID NO:3 ofWO 2005/087934), or in SEQ ID NO:7 of WO 2005/087934, or a functionalhomolog thereof. The active site of LOX-1 is situated in the C-terminalpart of the enzyme. In particular, it is anticipated that the regionspanning amino acid residues 520-862, or parts thereof, (preferably theentire region of amino acids nos. 520-862) are relevant for LOX-1activity. Accordingly, in one embodiment, null-LOX-1 barley preferablycomprises a gene that encodes a mutated form of LOX-1 that lacks some orall of amino acids 520-862 of LOX-1. Said mutated LOX-1 may also lackother amino acid residues, which are present in wild-type LOX-1.

Accordingly, double-null-LOX barley of the invention may comprise atruncated form of LOX-1, which is not functional—such as an N- or aC-terminal truncated form. Preferably, said truncated form comprises nomore than 800, more preferably no more than 750, even more preferably nomore than 700, yet more preferably no more than 690, even morepreferably no more than 680, yet more preferably no more than 670consecutive amino acids of LOX-1, such as no more than 665, for exampleno more than 650, such as no more than 600, for example no more than550, such as no more than 500, for example no more than 450, such as nomore than 425, for example no more than 399 consecutive amino acids ofLOX-1 of SEQ ID NO:3 (corresponding to SEQ ID NO:3 of WO 2005/087934).Preferably, said truncated form comprises only an N-terminal fragment ofLOX-1, preferably at the most the 800, more preferably at the most the750, even more preferably at the most the 700, yet more preferably atthe most the 690, even more preferably at the most the 680, yet morepreferably at the most the 670, even more preferably at the most the 665N-terminal amino acids of SEQ ID NO:3 (corresponding to SEQ ID NO:3 ofWO 2005/087934), such as no more than 665, for example no more than 650,such as no more than 600, for example at the most the 550, such as atthe most the 500, for example at the most the 450, such as at the mostthe 425, for example at the most the 399 N-terminal amino acids of SEQID NO:3 (corresponding to SEQ ID NO:3 of WO 2005/087934). In addition tothe fragment of LOX-1, said truncated form may optionally compriseadditional C-terminal sequences not present in wild-type LOX-1. This mayin particular be the case if the truncated form has arisen from aberrantsplicing. Preferably, said additional C-terminal sequences consist of atthe most 50, more preferably at the most 30, even more preferably at themost 10, yet more preferably of at the most 4, or at the most 1 aminoacid.

In one very preferred embodiment, the truncated form may consist ofamino acids 1-665 of SEQ ID NO:3 (corresponding to SEQ ID NO:3 of WO2005/087934).

In a preferred embodiment of the invention, the barley plant comprises aLOX-1-encoding gene that is transcribed into mRNA, which comprises anonsense codon or a stop codon upstream of the stop codon of wild-typeLOX-1 mRNA. Such a nonsense codon is herein denoted a premature nonsensecodon. Preferably, all LOX-1-encoding genes transcribed into mRNA ofsaid plant comprise a premature nonsense codon or a stop codon. Thenonsense codon or stop codon is preferably situated at the most 800,more preferably at the most the 750, even more preferably at the mostthe 700, yet more preferably at the most the 690, even more preferablyat the most the 680, yet more preferably at the most the 670, even morepreferably at the most the 665 codons downstream of the start codon. Thesequence of wild-type genomic DNA encoding LOX-1 is given in SEQ ID NO:1(corresponding to SEQ ID NO:1 of WO 2005/087934) or SEQ ID NO:5 of WO2005/087934.

In one preferred embodiment, the barley plant of the invention comprisesa gene encoding LOX-1, wherein the corresponding pre-mRNA transcribedfrom said gene comprises the sequence corresponding to SEQ ID NO:2 of WO2005/087934.

In a very preferred embodiment of the invention, the gene encodingmutant LOX-1 of the double null-LOX barley plant according to theinvention comprises a nonsense mutation, said mutation corresponding toa G→A substitution at position 3574 of SEQ ID NO:1 of WO 2005/087934.

The term “LOX-2 protein” is meant to cover the full-length LOX-2 proteinof barley as set forth in SEQ ID NO:7 (corresponding to SEQ ID NO:5 ofinternational patent application PCT/DK2009/050355), or a functionalhomolog thereof. The active site of LOX-2 is situated in the C-terminalpart of LOX-2. In particular, it is anticipated that the region spanningamino acid residues 515-717, or parts thereof, are relevant for LOX-2activity. Based on an examination of the soybean LOX-1 crystalstructure, anticipated sequence stretches of the active site cleft ofthe LOX-2 enzyme of barley are represented by amino acid residues515-525 and 707-717. A translated, mutated LOX-2 protein, i.e. aC-terminally truncated form of LOX-2 of barley double null-LOX mutantA689 contains max. 684 residues, and will therefore lack the secondsequence stretch of the active site cleft—making it inactive. Accordingto one embodiment of the invention, double-null-LOX barley of theinvention preferably comprises a gene encoding a mutant form of LOX-2that lacks some, or all, of amino acids 515-717 of LOX-2, preferablylacking some or all of amino acids 707 to 717, even more preferablylacking all of amino acids 707-717. Said mutant LOX-2 may also lackother amino acid residues, which are present in wild-type LOX-2.

Accordingly, double-null-LOX barley may comprise a truncated form ofLOX-2, which is not functional, such as an N-terminal or a C-terminaltruncated form. Preferably, said truncated form comprises no more than800, more preferably no more than 750, even more preferably no more than725, yet more preferably no more than 700, even more preferably no morethan 690, yet more preferably no more than 684 consecutive amino acidsof LOX-2 of SEQ ID NO:7 (corresponding to SEQ ID NO:5 of internationalpatent application PCT/DK2009/050355). Preferably, said truncated formcomprises only an N-terminal fragment of LOX-2. Hence, preferably saidtruncated form comprises at the most the 800, more preferably at themost the 750, even more preferably at the most the 725, yet morepreferably at the most the 700, even more preferably at the most the690, yet more preferably at the most the 684 N-terminal amino acids ofSEQ ID NO:7 (corresponding to SEQ ID NO:5 of international patentapplication PCT/DK2009/050355). In addition to the fragment of LOX-12,said truncated form may optionally comprise additional C-terminalsequences not present in wild-type LOX-2. This may in particular be thecase if the truncated form has arisen from aberrant splicing.Preferably, said additional C-terminal sequences consist of at the most50, more preferably at the most 30, even more preferably at the most 10,yet more preferably of at the most 4, or at the most 1 amino acid.

In one very preferred embodiment, the truncated form may consist ofamino acids 1-684 of SEQ ID NO: 7 (corresponding to SEQ ID NO:5 ofinternational patent application PCT/DK2009/050355).

In a preferred embodiment of the invention, the barley plant comprises agene transcribed into mRNA for LOX-2, wherein said mRNA comprises anonsense codon or a stop codon upstream of the stop codon of wild-typeLOX-2 mRNA. Such a nonsense codon is herein designated a prematurenonsense codon. Preferably all genes transcribed into mRNA encodingLOX-2 of said plant comprise a premature nonsense codon or a stop codon.The nonsense codon or stop codon is preferably situated at the most 800,more preferably at the most the 750, even more preferably at the mostthe 725, yet more preferably at the most the 700, even more preferablyat the most the 690, yet more preferably at the most the 684 codonsdownstream of the start codon.

The sequence of wild-type genomic DNA encoding LOX-2 is given in SEQ IDNO: 5 (corresponding to SEQ ID NO:1 of international patent applicationPCT/DK2009/050355).

In a very preferred embodiment of the invention, the gene encodingmutated LOX-2 of the double null-LOX barley plant comprises a nonsensemutation, said mutation corresponding to a G→A substitution at position2689 of SEQ ID NO: 5 (corresponding to SEQ ID NO:1 of internationalpatent application PCT/DK2009/050355).

The barley plant according to the invention may be prepared by anysuitable method known to the person skilled in the art, preferably byone of the methods outlined herein below in the section “Preparingdouble-null-LOX-null-MMT barley”.

Loss of Functional MMT

The present invention relates to barley plants—or part thereof, or plantproducts thereof—having a first, a second mutation and a third mutation,wherein the first mutation leads to a total loss of functional LOX-1,and the second mutation leads to a total loss of functional ofLOX-2—both described herein above in more detail in the section “Loss offunctional LOX”. The third mutation leads to a total loss of functionalMMT.

The total loss of a functional MMT may be based on different mechanisms.For example, the total loss of functional MMT may result from amalfunctioning protein in said plant, i.e. a malfunctioning MMT enzyme,such as a mutant MMT protein with no detectable activity. For instance,the MMT protein of the mutant may be a truncated protein. The loss ofMMT activity may similarly be based on different mechanisms, for examplecaused by a malfunctioning MMT protein.

Preferably, the activity of a mutated MMT protein is determined by itscapacity to catalyze transfer of a methyl group from SAM to Met, therebyforming SMM. This may, for example, be undertaken as described inExample 4 in international patent application PCT/DK2009/050315.Preferably, the amino acid sequence of a mutated MMT is obtained bydetermining the translated sequence of the corresponding, isolatedbarley cDNA. This may be done essentially as described in Example 8 ofinternational patent application PCT/DK2009/050315. Alternatively, themutated MMT of a barley plant of the invention is obtained byheterologous expression in a bacterial cell culture as described inExample 11 and Example 12 in international patent applicationPCT/DK2009/050315, followed by verifying that the recombinant protein isinactive as an MMT enzyme.

The total loss of functional MMT may be realized by the lack of MMTprotein. Lack of MMT protein will lead to loss of MMT function. Thus,the barley plant may comprise no, or only very little, preferably nodetectable MMT protein. The presence or absence of MMT protein may bedetected by any suitable means known to the person skilled in the art.However, the protein(s) is preferably analyzed by techniques wherein MMTprotein is detected by specific antibodies that recognize MMT. Saidtechniques may, for example, be western blotting or enzyme-linkedimmunosorbent assay, and said specific antibodies may be monoclonal orpolyclonal. Preferably, however, said antibodies are polyclonals thatrecognize several different epitopes within the MMT protein. This mayalso be detected indirectly, for example, by methods for MMT activitydetermination. Thus, in one preferred embodiment of the invention, abarley plant is said to carry a mutation in the gene encoding MMT, thuscausing a total loss of MMT activity, when no MMT protein is detectablein said plant. In particular, this is the case when no MMT protein withan approximate mass of 120 kDa, ±10%, is detectable in said barleyplant—preferably in kernels of said barley plant, as analyzed by westernblotting.

The total loss of functional MMT may also be a result of no, or verylittle, preferably no, transcription of an MMT mRNA. The skilled personwill acknowledge that the absence of an MMT transcript also will resultin the absence of MMT protein.

Preferably, however, the total loss of functional MMT is a result ofexpression of an aberrant MMT transcript. Said transcript may preferablybe caused by an aberrant splicing event of the primary transcript, forexample, due to a mutation in a splice site. Expression of transcriptsencoding MMT may, for instance, be detected by Northern blotting, or byRT-PCR methods.

The total loss of functional MMT in the barley plants of the presentinvention is caused by one or more mutations. Thus, the barley plants ofthe present invention, in general, carry at least one mutation in theMMT gene. Said mutation(s) may be in regulatory regions, for instancewithin the promoter, or introns, or said mutation(s) may be in theprotein coding region. The mutation may also be deletion of the MMT geneor part thereof, for example deletion of the coding region of the MMTgene. Thus, the loss of functional MMT may also be detected by analyzingfor mutations in the gene encoding MMT. Mutations in the MMT-encodinggene may, for example, be detected by sequencing said gene, followed bycomparing it to the wild-type sequence, preferably the wild-typesequence of cv. Prestige given in SEQ ID NO:9 (corresponding to thesequence given in international patent application PCT/DK2009/050315 asSEQ ID NO:3), or that of cv. Sebastian (SEQ ID NO:11 corresponding toSEQ ID NO:16 of international patent application PCT/DK2009/050315).Preferably, after identifying a mutation, the loss of function isconfirmed by testing for MMT activity, for instance as described inExample 2 or Example 4 of international patent applicationPCT/DK2009/050315.

The term MMT protein is meant to cover the full length MMT protein ofbarley as set forth in SEQ ID NO:13 (corresponding to SEQ ID NO:6 ofinternational patent application PCT/DK2009/050315), or a functionalhomolog thereof. In this context, a functional homolog is an MMT proteinwith the same level of MMT activity, ±25%, as that of the MMT protein ofbarley as set forth in SEQ ID NO:13, wherein the MMT activity isdetermined as described in Example 2 or Example 4 of internationalpatent application PCT/DK2009/050315.

The barley plant carrying a third mutation causing a total loss of MMTactivity may comprise a non-functional, truncated form of MMT, such asan N-terminal or a C-terminal truncated form. A barley plant maycomprise more than one truncated form of MMT, such as 2, or for example3, or such as more than 3 different truncated forms of MMT, which mayresult from aberrantly spliced transcripts. Said truncated formscomprise only an N-terminal fragment of MMT. In addition to theN-terminal fragment of wild-type MMT, said truncated forms of MMT maycomprise additional C-terminal sequences not found in wild-type MMT.Said additional C-terminal sequences may, for instance, be translatedintron sequences, such as those comprised in the mutant mRNA due toaberrant splicing. Preferably, said truncated MMT forms comprise at themost the 500, more preferably at the most the 450, even more preferablyat the most the 400, yet more preferably at the most the 350, even morepreferably at the most the 320, yet more preferably at the most 311, orat the most 288 N-terminal amino acid residues of SEQ ID NO:13(corresponding to SEQ ID NO:6 of international patent applicationPCT/DK2009/050315). This is in particular the case when said barleyplant has a total loss of MMT activity. However, the MMT may alsocomprise less, such as no more than 300, for example no more than 250,such as no more than 200, for example at the most the 150, for exampleno more than 147, or no more than 133 N-terminal amino acids of SEQ IDNO:13 (corresponding to SEQ ID NO:6 of international patent applicationPCT/DK2009/050315).

In one very preferred embodiment, the truncated MMT form may consist ofamino acids 1-311 or amino acids 1-288 of SEQ ID NO:13 (corresponding toSEQ ID NO:6 of international patent application PCT/DK2009/050315) andoptionally additional C-terminal sequences not present in wild-type MMT.Preferably, said additional C-terminal sequences consist of at the most50, more preferably at the most 30, even more preferably at the most 10,yet more preferably of at the most 4, or at the most 1 amino acid. In avery preferred embodiment, the truncated form of MMT may be the proteinaccording to SEQ ID NO:11 of international patent applicationPCT/DK2009/050315, or SEQ ID NO:13 of international patent applicationPCT/DK2009/050315, or SEQ ID NO:15 of international patent applicationPCT/DK2009/050315. None of the proteins of SEQ ID NO:11, or SEQ IDNO:13, or SEQ ID NO:15 of international patent applicationPCT/DK2009/050315 represent functional MMT enzymes.

In another very preferred embodiment, the truncated MMT form may consistof amino acids 1-147, or of amino acids 1-133, of SEQ ID NO: 14(corresponding to SEQ ID NO:18 of international patent applicationPCT/DK2009/050315), and optionally additional C-terminal sequences notpresent in wild-type MMT. Preferably, said additional C-terminalsequences consist of at the most 50, more preferably at the most 40,even more preferably at the most 39, or at the most 33, or at the most30 amino acids. In a very preferred embodiment, the truncated form ofMMT may be the protein according to SEQ ID NO:15, SEQ ID NO:16 or SEQ IDNO:17 (corresponding to SEQ ID NO:22, or SEQ ID NO:24, or SEQ ID NO:26of international patent application PCT/DK2009/050315, respectively).None of the proteins of SEQ ID NO:15, SEQ ID NO:16 or SEQ ID NO:17(corresponding to SEQ ID NO:22, or SEQ ID NO:24, or SEQ ID NO:26 ofinternational patent application PCT/DK2009/050315, respectively) arefunctional MMT enzymes.

The above-mentioned truncated forms of MMT may, for example be presentin barley plants carrying a mutation in the MMT gene, wherein saidmutation introduces a premature stop codon resulting in a gene encodingabove-mentioned truncated forms of MMT.

In a preferred embodiment of the invention, the barley plant comprisesan MMT gene that is transcribed into mRNA, which comprises some, but notall, of the wild-type MMT gene spliced together without intervention(the intron-exon structure of the wild-type MMT gene of barley is shownin FIG. 9 of international patent application PCT/DK2009/050315). In oneembodiment of the present invention it is accordingly preferred that theMMT mRNA of the barley plant according to the invention comprises at themost exons 1, 2, 3, 4, and 5 spliced together without intervention, orfor example at the most exons 1 and 2 spliced together withoutintervention. In addition to said spliced-together exons, the MMT mRNAsof the barley plant according to the invention may comprise additional3′ terminal sequences derived from wild-type introns and/or exons,wherein introns separate exons sequences. Preferred examples of aberrantMMT mRNAs of barley plants according to the invention—as determined byRT-PCR and accordingly with fragment lengths in bp—are illustrated inFIG. 12 and FIG. 16 of international patent applicationPCT/DK2009/050315. More preferably, the aberrant mRNAs of barley plantsaccording to the invention are those illustrated in FIG. 12 ofinternational patent application PCT/DK2009/050315, further comprisingexons 1 and 2 at the 5′ end, or the mRNAs illustrated in FIG. 16 ofinternational patent application PCT/DK2009/050315, further comprisingexon 1 at the 5′ end.

In a very preferred embodiment of the present invention, the barleyplant carrying a third mutation in the gene for MMT causing a total lossof functional MMT comprises a mutation in a splice site within the MMTgene, which results in aberrantly spliced mRNA. More preferably, saidmutation is positioned in an intron of the MMT gene, even morepreferably in the 5′ splice site of an intron, such as in the 5′ splicesite on intron 1 (the intron separating exons 1 and 2), such as in the5′ splice site on intron 2 (the intron separating exons 2 and 3), suchas in the 5′ splice site on intron 3 (the intron separating exons 3 and4), such as in the 5′ splice site on intron 4 (the intron separatingexons 4 and 5), such as in the 5′ splice site on intron 5 (the intronseparating exons 5 and 6), such as in the 5′ splice site on intron 6(the intron separating exons 6 and 7), most preferably in the 5′ splicesite on intron 2 or intron 5.

It is preferred that said mutation is a G→A mutation of the terminal 5′base of the aforementioned introns. Thus, a very preferred mutation is aG→A mutation of the terminal 5′ base of intron 2, or a G→A mutation ofthe most 5′ base of intron 5.

The barley plant according to the invention may be prepared by anysuitable method known to the person skilled in the art, preferably bythe method outlined herein below in the section “Preparingdouble-null-LOX-null-MMT barley”.

Preparing double-null-LOX-null-MMT Barley

The barley plant according to the invention may be prepared by anysuitable method known to the person skilled in the art. Preferably, thebarley plant of the invention is prepared by a method comprising thesteps of mutagenizing barley plants or parts thereof, for example barleykernels, followed by screening and selecting barley plants characterizedby a total loss of functional LOX-1, total loss of functional LOX-2and/or total loss of functional MMT.

The barley plants according to the invention comprise at least 3mutations. Accordingly, the plants may be prepared by preparing separatebarley plants that comprise only one of the mutations and thereaftercrossing said barley plants to obtain a barley plant with all of the 3mutations—or by successively introducing the mutations into a barleyplant or by a combination of these methods.

Thus, the barley plant according to the invention may be prepared bymutagenizing a barley plant or parts thereof, for example barleykernels, followed by screening and selecting barley plants characterizedby a total loss of functional LOX-1, and mutagenizing another barleyplant or parts thereof, for example barley kernels, followed byscreening and selecting barley plants characterized by a total loss offunctional LOX-2 and mutagenizing yet another barley plant or partsthereof, for example barley kernels, followed by screening and selectingbarley plants characterized by a total loss of functional MMT. Theselected barley plants may eventually be crossed in several rounds toobtain barley plants carrying all of the three mutations.

Alternatively, the barley plant of the present invention may be preparedby mutagenizing barley plants or parts thereof, for example barleykernels, followed by screening and selecting barley plants characterizedby a total loss of functional XX. Said selected barley plants mayoptionally be propagated and then these barley plants—or parts thereof,for example barley kernels—may be mutagenised, followed by screening andselecting barley plants characterized by a total loss of functional YY.Said selected barley plants, or parts thereof, may optionally bepropagated and then either:

-   -   (i) these barley plants—or parts thereof, for example barley        kernels—may be mutagenised, followed by screening and selecting        barley plants characterized by a total loss of functional ZZ; or    -   (ii) these barley plants may be crossed with a barley plant        characterized by total loss of functional ZZ.

In the above-mentioned crossings, XX, YY and ZZ each denotes eitherLOX-1, LOX-2 or MMT, wherein XX is different to YY, which is differentto ZZ.

In one preferred embodiment, the barley plant may be prepared by amethod involving mutagenizing barley plants, or parts thereof, forexample barley kernels, wherein said barley plants already carry amutation causing a total loss of functional LOX-1 enzyme followed byscreening and selecting barley plants further carrying a mutation thatcauses a total loss of functional LOX-2 (i.e. null-LOX-1-null-LOX-2, ordouble-null-LOX plants). This method furthermore involves mutagenizingother barley plants, or parts thereof and screening and selecting barleyplants with total loss of functional MMT and eventually crossing thesebarley plants with the null-LOX-1-null-LOX-2 barley plants.

Suitable null-LOX-1 barley plants are, for example, described ininternational patent application WO 2005/087934.

It is preferred that the screening method utilises germinated embryos asstarting material for the identification of barley plants characterizedby a total loss of functional LOX-2. Interestingly, the presentinventors have found that the use of mature embryos as starting materialfor a screening for LOX-2 activity is less preferable, based on thescreening of as many as 21,000 mature embryos, which did not reveal asingle null-LOX-2 barley mutant.

It is an objective of the present invention to provide methods ofpreparing a double-null-LOX-null-MMT barley plant comprising the stepsof: (i) preparing a double-null-LOX barley plant; and (ii) preparing anull-MMT barley plant; (iii) crossing said double-null-LOX barley plantand said null-MMT barley plant; (iv) selecting double-null-LOX-null-MMTbarley plants.

Preparing said double-null-LOX barley plants may preferably be done by amethod comprising the steps of:

-   -   (i) providing a barley plant, or parts thereof, with a total        loss of function of LOX-1 activity, such as total loss of        functional LOX-1 enzyme; and    -   (ii) mutagenizing said barley plant, and/or barley cells, and/or        barley tissue, and/or barley kernels, and/or barley embryos from        said barley plant, thereby obtaining generation M0 barley; and    -   (iii) breeding said mutagenized barley plants, kernels, and/or        embryos for at least 2 generations, thereby obtaining generation        Mx barley plants, wherein x is an integer ≧2; and    -   (iv) obtaining embryos from said Mx barley plants; and    -   (v) germinating said embryos; and    -   (vi) determining the LOX-1 and LOX-2 activities in said        germinated embryos, or parts thereof; and    -   (vii) selecting plants with a total loss of LOX-1 activity and        LOX-2 activity in the germinated embryos; and    -   (viii) analyzing for a mutation in the LOX-1 gene and in the        LOX-2 gene; and    -   (ix) Selecting plants carrying a mutation in the LOX-1 gene and        the LOX-2 gene, i.e. double-null-LOX plants;        thereby obtaining a barley plant carrying mutations in the genes        for LOX-1 and LOX-2, causing a total loss of functional LOX-1        and functional LOX-2.

Preparing said null-MMT barley plants may preferably be done using amethod comprising the steps of:

-   -   (i) mutagenizing barley plants, and/or barley cells, and/or        barley tissue, and/or barley kernels, and/or barley embryos,        thereby obtaining generation M0 barley; and    -   (ii) propagating, e.g. by breeding, said mutagenized barley        plants, kernels, and/or embryos for ≧2 generations, thereby        obtaining barley plants of generation Mx, wherein x is an        integer ≧2; and    -   (iii) obtaining a sample of said Mx barley plants; and    -   (iv) determining the level of SMM in said sample; and    -   (v) selecting plants wherein the sample comprises less than 10        ppb SMM, preferably less than 5 ppb SMM, more preferably no        detectable SMM; and    -   (vi) sequencing at least part of the MMT gene; and    -   (vii) selecting plants carrying a mutation in the MMT gene.

The aforementioned barley plant with a total loss of LOX-1 activity may,for example, be any of the barley plants with a total loss of LOX-1activity described in WO 2005/087934, preferably mutant D112, or progenyplants thereof.

The mutagenizing steps in the aforementioned methods may involvemutagenizing living material selected from the group consisting ofbarley plants, barley cells, barley tissue, barley kernels, and barleyembryos—preferably selected from the group consisting of barley plants,barley kernels, and barley embryos, more preferably barley kernels.

Mutagenesis may be performed by any suitable method. In one embodiment,mutagenesis is performed by incubating a barley plant, or a partthereof—for example barley kernels or individual cells from barley—witha mutagenizing agent. Said agent is known to the person skilled in theart, including, for example, but not limited to, sodium azide (NaN₃),ethyl methanesulfonate (EMS), azidoglycerol (AG,3-azido-1,2-propane-diol), methyl nitrosourea (MNU), and maleichydrazide (MH).

In another embodiment, mutagenesis is performed by irradiation, forexample by UV, a barley plant or a part thereof, such as the kernel. Inpreferred embodiments of the invention, the mutagenesis is performedaccording to any of the methods outlined herein below in the section“Chemical mutagenesis”. A non-limiting example of a suitable mutagenesisprotocol is given in Example 2 of international patent applicationPCT/DK2009/050355.

It is preferred that the mutagenesis is performed in a manner such thatthe expected frequency of desired mutants is at least 0.5, such as inthe range of 0.5 to 5, for example in the range of 0.9 to 2.3 per 10,000grains, when screening barley of generation M3. In a preferredembodiment, mutagenesis is performed on barley kernels. The kernelsapplied to the mutagen are designated as generation M0 (see also FIG.8).

The LOX activity may be determined in a sample consisting of germinatingbarley embryo, preferably in a liquid extract of a germinating barleyembryo. Said sample, such as said extract may be prepared from anysuitable part of said germinating embryo. In general, the barley samplemust be homogenized using any suitable method prior to preparation of anextract of said sample and determination of LOX-2 activity. Inparticular, it is preferred that a protein extract is prepared from thegerminating embryo, or part thereof, and that the LOX activity isdetermined using said extract. Homogenization may, for example, beperformed using mechanical forces, for example by shaking or stirring,such as by shaking in the presence of a bead, such as a glass or a sandbead.

In a preferred embodiment, the germinating embryo is of generation Mx,wherein x is an integer ≧2; preferably x is an integer in the range of 2to 10, more preferably in the range of 3 to 8. In a very preferredembodiment, LOX activity is determined in germinating embryos ofgeneration M3, or a sample derived from such embryos. In thatembodiment, it is preferred that mutagenized barley kernels ofgeneration M0 are grown to obtain barley plants, which are crossed toobtain kernels of generation M1. The procedure is repeated until kernelsof generation M3 are available (see also FIG. 8).

Determination of LOX activity may be carried out using any suitableassay, preferably by one of the methods outlined hereinafter. Inparticular, it is preferred that the assay provides data on thedioxygenation of linoleic acid to 9-HPODE and 13-HPODE by LOX-1 andLOX-2. In general, assaying will therefore involve the steps of:

-   -   (i) providing a protein extract prepared from a germinated        barley embryo or part thereof; and    -   (ii) providing linoleic acid; and    -   (iii) incubating said protein extract with said linoleic acid;        and    -   (iv) detecting dioxygenation of linoleic acid to 9-HPODE and        13-HPODE.

Step (iv) of the method preferably comprises determining the level of9-HPODE and 13-HPODE in said germinating embryos, preferably in aprotein extract prepared from said germinating embryos. The step maycomprise a direct or an indirect determination of the levels of 9-HPODEand 13-HPODE. The total level of all HPODEs may be determined, in whichcase it is preferred that specific measurements of 9-HPODE and 13-HPODEare performed for confirmation. One method could, for example, be amethod wherein protein extracts from germinating embryos are incubatedwith linoleic acid as substrate for formation of 9-HPODE and 13-HPODE.Said HPODEs can then be detected by various methods. One method mayinvolve generation of a detectable compound, such as a dye. For examplethe method may be the oxidative coupling of 3-dimethylaminobenzoic acidand 3-methyl-2-benzothiazolinone hydrazone in the presence ofhemoglobin, catalyzed by the formed HPODEs to form the indamine dye,which can be measured at A₅₉₅ using a spectrophotometer. An example ofsuch a method is described in Examples 1 and 2 in international patentapplication PCT/DK2009/050355. Using this assay, an absorption readingof less than 0.2 A₅₉₅ unit is considered as indicative of the absence ofLOX-1 and the absence of LOX-2 activities. However, a more precisemethod for determining LOX-1 and LOX-2 activities is to incubate aprotein extract from germinating embryos with linoleic acid, followed bydetermination of 9-HPODE and 13-HPODE contents. 9-HPODE and 13-HPODEcontents may, for example, be determined using HPLC-based analysis.

Dioxygenation of linoleic acid to 9-HPODE and 13-HPODEs may be measureddirectly or indirectly. Any suitable detection method may be used withthe present invention. In one embodiment of the invention, linoleic acidhydroperoxides are detected. 9-HPODE and 13-HPODE may be detecteddirectly, for example, by chromatographic methods, such as HPLC asdescribed in Example 4 in international patent applicationPCT/DK2009/050355.

The present invention discloses that certain aspects of the procedurefor extraction of protein from the germinating embryo for determinationof LOX activity is of great importance. Thus, it is preferred that theprotein is extracted using an acidic buffer, preferably a buffer with apH in the range of 2 to 6, more preferably in the range of 3 to 5, evenmore preferably in the range of 3.5 to 5, yet more preferably in therange of 4 to 5, even more preferably a pH of 4.5. The buffer used forextraction is preferably based on an organic acid, more preferably alactic acid buffer. Most preferably, the protein extract is preparedusing a 100-mM lactic acid buffer, pH 4.5.

Certain embodiments of the present invention disclose methods fordetection of null-LOX-1 and null-LOX-2 plants that involve reaction of9-HPODE and 13-HPODE with a dye, e.g. 3-methyl-2-benzothiazolinonehydrazone. Preferably, said dye, e.g. 3-methyl-2-benzothiazolinonehydrazone, is added to the protein extract after addition of linoleicacid. Preferably, the dye is added at least 1 min, more preferably atleast 5 min, even more preferably at least 10 min, such as in the rangeof 1 to 60 min, for example in the range of 5 to 30 min, such as in therange of 10 to 20 min after contacting the protein extract with thelinoleic acid.

Preferred methods for selecting barley plants according to the inventionare detailed in Example 2 of international patent applicationPCT/DK2009/050355.

The selection procedure may be adjusted for microtitre plate-based assayprocedures, or other known repetitive, high-throughput assay formats toallow rapid screening of many samples. It is preferred that at least5000, such as at least 7500, for example at least 10,000, such as atleast 15,000, for example at least 20,000, such as at least 25,000mutagenized barley plants are analyzed for LOX-1 and LOX-2 activities.

Determination of a mutation in the gene encoding LOX-1 may be performedby several different methods. For example, the LOX-1 gene may besequenced completely or partly, and the sequence compared to SEQ ID NO:1(corresponding to SEQ ID NO:1 of WO 2005/087934) or SEQ ID NO:5 of WO2005/087934. If searching for a specific mutation, SNP analysis may beapplied. The skilled person will be able to design useful primers fordetection of a given specific mutation, such as one leading to apremature stop codon in the coding sequence for LOX-1 (e.g. any of thepremature stop codons described hereinabove). One example of how toperform a SNP analysis is described in Example 10 of internationalpatent application PCT/DK2009/050355, with primers that are useful fordetecting a G→A mutation at nucleotide position 3474 of the LOX-1 gene.

Determination of a mutation in the gene encoding LOX-2 may be performedby several different methods. For example, the LOX-2 gene may besequenced completely or partly, and the sequence compared to SEQ ID NO:5(corresponding to SEQ ID NO:1 of international patent applicationPCT/DK2009/050355. If searching for a specific mutation, SNP analysismay be used. The skilled person will be able to design useful primersfor detection of a given specific mutation, such as one leading to apremature stop codon in the LOX-2 coding sequence (e.g. any of thepremature stop codons described hereinabove). An example of how toperform a SNP analysis is described in Example 10 in internationalpatent application PCT/DK2009/050355, as are primers useful fordetecting a G→A mutation at nucleotide position 2689 of the gene forLOX-2.

It is also comprised within the present invention that steps (viii) and(ix) of the method of preparing a double null-LOX barley plant, asdetailed in this section hereinabove, may be performed prior to steps(vi) and (vii), in which case the method will comprise the steps (i),(ii), (iii), (iv), (v), (viii), (ix), (vi), and (vii) in that order. Inparticular, this could be the case when searching for a specificmutation, for example in progeny plants of already identified doublenull-LOX barley plants.

Preferably, selection of barley plants with total loss of functional MMTcomprises obtaining a sample from a mutagenized barley plant, preferablyfrom a germinating mutagenized barley plant, even more preferably from amutagenized barley plant, which has germinated for 4 d. It is preferredthat the sample is from a coleoptile and/or a primary leaf, preferablyfrom a leaf. Thus, the sample may, for example, be in the range of 1 cmto 3 cm leaf tissue.

The sample may be extracted and analyzed following a newly developedmultistep protocol, as described herein, involving the successive use ofdifferent solvents and binding materials. In general, the sample may beextracted, for example with a solvent or a mixture of solvents,preferably water and/or organic solvents. The organic solvent may, forexample, be an alcohol, preferably methanol—or the organic solvent mayfor example be an alkyl-halide, preferably chloroform. In one preferredembodiment, the solvent is a mixture of water, methanol, and chloroform.Said extraction may advantageously be performed while mixing, forexample, using a shaker or a mixer. A solid support may be added to thesolvent/sample mixture—for instance a bead, such as a glass bead.

In a preferred embodiment, the aforementioned leaf sample fordetermination of MMT activity is taken from generation Mx kernels,wherein x is an integer ≧2, preferably in the range of 2 to 10, morepreferably in the range of 3 to 8. In a very preferred embodiment, thelevel of SMM is determined in M3-germinated plants, or in samplesthereof (such as leaves). In said embodiment, it is preferred thatmutagenized barley kernels of generation M0 are grown to obtain barleyplants, which subsequently are crossed to obtain kernels of generationM1. The procedure is repeated until kernels of generation M3 areavailable (cf. FIG. 8).

Determination of the SMM level is preferably based on the novelprocedure described below. Interestingly, this method allows forhigh-throughput screenings, rendering it feasible to identify barleyplants characterized by a total loss of functional MMT.

In general terms, the method preferably involves reacting the sample, orpreferably an extract of said sample, prepared as described above, witha compound capable of binding SMM. It was found that the OPA reagent(Sigma, cat.no. P7914; cf. FIG. 2 of international patent applicationPCT/DK2009/050315), hereinafter just referred to as OPA, is particularlyuseful for determining SMM levels. OPA reacts, amongst others, with SMMto form the molecule referred to as SMM-OPA (cf. FIG. 2 of internationalpatent application PCT/DK2009/050315). The reaction preferably involvesincubating OPA with an extract of the sample prepared as describedabove. In addition, it is preferred that 3-mercaptopropionic acid isadded to the reaction mixture. The mixture is preferably kept atalkaline pH, preferably in the range pH 8 to pH 11, more preferably inthe range pH 9 to pH 11, even more preferably in the range pH 9.5 to pH10.5, such as at pH 10. Incubation is preferably performed at atemperature in the range of 0° C. to 10° C., preferably in the range of1° C. to 8° C., even more preferably in the range of 2° C. to 6° C., yetmore preferably in the range of 3° C. to 5° C., such as at 4° C.Incubation time is preferably ≧10 min.

Based on the observation that SMM-OPA absorbs and emits light of 340 nmand 450 nm, respectively, its detection was possible by usingfluorescence spectroscopy. The initial process of detection preferablyinvolves extract separation over a column, preferably on a 30×2 mmGemini 3μ C18 column (Phenomenex, cat.no. 00A-4439-80; Phenomenex,2006), followed by fluorescence detection using a high-throughput liquidchromatography system, preferably an Ultra Performance LiquidChromatography (UPLC system, Waters), designed to identify and measurethe fluorescent level of molecules having excitation at 340 nm andemission at 450 nm. When using this method, “no detectable SMM” meansthe absence of detectable compounds that co-elute with SMM. In thiscontext, a small “shoulder” on a chromatogram peak is considered anartifact peak. A small shoulder on the right hand side of the Asn/Serpeak, cf. FIG. 2, is accordingly not considered to represent a SMM peak.Thus, by way of example, the upper two chromatograms as shown in FIG. 2Bare considered to depict “no detectable SMM”, whereas the lowerchromatogram in said figure represents the separation of a samplecomprising SMM.

Detection of SMM may preferably be done as described in Example 2 orExample 4. A preferred method for selecting barley plants according tothe invention is described hereinafter in Example 2. Tissue for analysisis preferably sampled from a germinating barley plant, even morepreferably from a barley plant, which has germinated for 4 days. It isnotable that the above-mentioned screening method is particularlyuseful. First of all the analytical method is novel. Furthermore, it isa significant advantage of the above method that it is established fordetermination of SMM levels in germinating barley plants, such as leavesof germinating barley plants. The timing of sampling from thegerminating barley makes an unexpectedly clean preparation forUPLC-based detection of SMM. Other samples, for example wort samples ofsimilar grains as described above are too complex in composition, andcan generally not be utilized in the mentioned chromatography method fordetermination of SMM levels.

Subsequent to the identification of a barley plant having less than 10ppb SMM, preferably no detectable SMM, the corresponding MMT gene, orpart thereof, is typically sequenced to determine whether the barleyplant in question can be classified as having a mutation in the MMTgene. Barley plants characterized by having no detectable SMM, andwherein one or more bases of the MMT-encoding gene are different ascompared with the wild-type sequence, are then selected. In thiscontext, the wild-type sequence is preferably the sequence found in thecorresponding wild-type barley cultivar, preferably the sequence givenas SEQ ID NO:9 (corresponding to SEQ ID NO:3 in international patentapplication PCT/DK2009/050315). Preferred mutations are describedhereinabove.

Selected barley mutants may be further propagated, and plants ofsubsequent generations re-screened for SMM content. After selection ofuseful barley plants, these may be included in breeding programsutilizing those conventional methods that are described herein below inthe section “Plant breeding”.

Once a double-null-LOX-null-MMT barley plant has been identified, whichcontains a particular mutation in the LOX-1 gene and a particularmutation in the LOX-2 gene and a particular mutation in the MMT gene(such as any of the above-mentioned mutations), additional barley plantswith the identical mutations may be generated by conventional breedingmethods, such as those well known to the skilled person. For example,said double-null-LOX barley plant may be backcrossed with another barleycultivar.

Subsequent to the selection of useful barley plants with total loss offunctional LOX-1, LOX-2 and MMT, one or more additional screenings mayoptionally be performed. For example, selected mutants may be furtherpropagated, and plants of new generations may be tested for the totalloss of functional LOX-1, LOX-2 and MMT.

In one embodiment of the invention, it is preferred that thedouble-null-LOX-null-MMT barley plant according to the present inventionhas plant growth physiology and grain development similar to that ofwild-type barley. It is hence preferred that thedouble-null-LOX-1-null-MMT barley plant is similar to wild-type barley(preferably to cv. Power or cv. Quench or cv. Rosalina) with respect toplant height, number of tillers per plant, onset of flowering, and/ornumber of grains per spike.

Also, it is preferred that the double-null-LOX-null-MMT barley plantaccording to the present invention is similar to wild-type barley, inparticular similar to cv. Power or cv Quench with respect to plantheight, heading date, disease resistance, lodging, ear-breakage,maturation time, and yield. In the present context, “similar” is to beunderstood as the same ±10% in case of numbers. These parameters may bedetermined as described hereinafter in Example 5.

In a very preferred embodiment of the invention, the barley plant isprepared by crossing the barley Line A689 (ATCC Patent DepositDesignation: PTA-9640), with the barley Line 8063 (ATCC Patent DepositDesignation: PTA-9543) and optionally followed by further breeding.

Seeds of barley line A689 have been deposited 4 Dec. 2008 under the name“Barley, Hordeum vulgare L.; Line A689” with American Type CultureCollection (ATCC), Patent Depository, 10801 University Blvd., Manassas,Va. 20110, United States (deposit number PTA-9640).

Seeds of barley line 8063 have been deposited on 13 Oct. 2008 withAmerican Type Culture Collection (ATCC), Patent Depository, 10801University Blvd., Manassas, Va. 20110, United States and referred to as“Barley, Hordeum vulgare; Line 8063” (ATCC Patent Deposit Designation:PTA-9543).

Chemical Mutagenesis

In order to generate double-null-LOX-null-MMT barley plants according tothe present invention, a very large number of barley mutants areprepared—typically in multiple rounds—by any suitable mutagenesismethod, for example by the use of chemical mutagenesis of barleykernels. This method is known to introduce mutations at random.Mutagenesis of barley may be performed using any mutagenizing chemical.However, it is preferably performed by treating kernels with NaN₃,letting the surviving kernels germinate, followed by analysis ofoff-spring plants. The plant generation growing from the mutagenizedkernels, referred to as M0, contains heterozygote chimeras for any givenmutation. Progeny plants collected after self-pollination are referredto as the M1 generation, in which a given mutation segregates into thecorresponding heterozygotes and homozygotes (cf. FIG. 8).

Treating kernels with NaN₃ is not equivalent to treating a single cell,because the kernels after the treatment will contain some non-mutantcells and a variety of cells having DNA mutations. Since mutations incell lineages that do not lead to the germ line will be lost, the goalis to target the mutagen to the few cells that develop into reproductivetissues which contribute to development of the M1 generation.

To assess the overall mutation efficiency, albino chimeras and albinoplants may be counted in the generations M0 and M1. Scoring mutantnumber as a function of surviving plants gives an estimate for themutation efficiency, while scoring mutant number as a function oftreated seeds measures the combination of both mutation efficiency andkernel kill.

It is notable that cells have quality assurance mechanisms at virtuallyevery step of gene expression, possibly to moderate the effects ofdamaging mutations. One well-studied example in eukaryotes isnonsense-mediated mRNA decay, denoted NMD, which prevents the synthesisof potentially deleterious, prematurely truncated proteins (Maquat andCarmichael, 2001; Wu et al., 2007). In NMD, a termination codon isidentified as premature by its position relative to downstreamdestabilizing elements. Mutations that generate premature termination(nonsense) codons (PTCs) sometimes increase the levels of alternativelyspliced transcripts that skip the offending mutations, therebypotentially saving protein function (Mendell and Dietz, 2001).

Plant Breeding

In one embodiment of the invention, the objective is to provideagronomical useful barley plants comprising the double-null-LOX-null-MMTtrait. Crop development is often a lengthy and difficult process thatbegins with the introduction of the new trait. From the perspective of aplant breeder, however, this step almost always results in a plant thathas a less desirable overall profile of agronomic traits than do currentcommercial varieties.

In addition to the double-null-LOX-null-MMT trait, there are additionalfactors which also may be considered in the art of generating acommercial barley variety useful for malting and/or brewing and/or asbase for beverages, for example kernel yield and size, and otherparameters that relate to malting performance or brewing performance.Since many—if not all—relevant traits have been shown to be undergenetic control, the present invention also provides modern, homozygous,high-yielding malting cultivars, which may be prepared from crosses withthe double-null-LOX-null-MMT barley plants that are disclosed in thepresent publication. The skilled barley breeder will be able to selectand develop barley plants, which—following crossings withdouble-null-LOX barley-null-MMT barley—will result in superiorcultivars. Alternatively, the barley breeder may utilize plants of thepresent invention for further mutagenesis to generate new cultivarsderived from double-null-LOX-null-MMT barley.

One method to ensure that the double-null-LOX-null-MMT trait ismaintained in progeny lines concerns SNP analysis of the LOX-1 gene, theLOX-2 gene and the MMT gene. Preferably, LOX-1, LOX-2 and MMT activitiesare also determined.

The barley plants according to the present invention may be introducedinto any suitable breeding scheme.

Another objective of the present invention is to provide agronomicalelite barley plants comprising the double-null-LOX-null-MMT trait.Accordingly, this invention also is directed to methods for producing anew double-null-LOX-null-MMT barley plant by crossing a first parentalbarley plant with a second parental barley plant, wherein the first orsecond plant is a double-null-LOX-null-MMT barley. Additionally, bothfirst and second parental barley plants can come from adouble-null-LOX-null-MMT barley variety. Thus, any such methods usingthe double-null-LOX-null-MMT barley variety are part of this invention:selfing, backcrossing, crossing to populations, and the like. All plantsproduced using a double-null-LOX-null-MMT barley variety as a parent arewithin the scope of this invention, including those plants developedfrom varieties derived from a double-null-LOX-null-MMT barley variety.The double-null-LOX-null-MMT barley can also be used for genetictransformation in such cases where exogenous DNA is introduced andexpressed in the double-null-LOX-null-MMT plant or plant tissue.

Backcrossing methods can be used with the present invention to introduceinto another cultivar the double-null-LOX-null-MMT trait of a mutatedbarley plant, for example cv. Scarlett or cv. Jersey or cv. Quench orcv. Rosalina, which are contemporary, high-yielding malting barleycultivars. In a standard backcross protocol, the original variety ofinterest, i.e. the recurrent parental plant, is crossed to a secondvariety (nonrecurrent parental plant), carrying the mutant LOX genes ofinterest to be transferred. The resulting double null-LOX progeny plantsfrom this cross are subsequently crossed to the recurrent parentalplant, with the process being repeated until a barley plant is obtainedwherein essentially all of the characteristics specified by therecurrent parent are recovered in the generated plant—in addition to thedouble-null-LOX-null-MMT trait of the nonrecurrent parental plant.Eventually, the last-generated, backcrossed plant is selfed to yield apure double-null-LOX-null-MMT breeding progeny plant.

A way to accelerate the process of plant breeding comprises the initialmultiplication of generated mutants by application of tissue culture andregeneration techniques. Thus, another aspect of the present inventionis to provide cells, which upon growth and differentiation producebarley plants having the double-null-LOX-null-MMT trait. For example,breeding may involve traditional crossings, preparing fertileanther-derived plants or using microspore culture.

LOX Pathway Products

In various embodiments, the present invention relates to barley plants,and products thereof, comprising low levels of T2N and T2N potential.LOX enzymes catalyze dioxygenation of polyunsaturated fatty acids with acis-1,cis-4 pentadiene system. In barley, the C₁₈ polyunsaturated fattyacids linoleic acid (18:2^(Δ9,12)) and α-linolenic acid(18:3^(Δ9,12,15)) are major LOX substrates. The lipoxygenase pathway offatty acid metabolism is initiated by the addition of molecular oxygenat the C-9 position (mostly catalyzed by LOX-1) or C-13 position (mostlycatalyzed by LOX-2) of the acyl chain, yielding the corresponding 9- and13-HPODEs [9- and 13-hydroperoxy octadecatrienoic acids (HPOTEs) areproducts when the substrate is α-linolenic acid, but HPOTEs do notfunction as precursors for T2N]. In the hydroperoxide lyase branch ofthe LOX pathway, both 9- and 13-HPODEs may be cleaved to short-chainoxoacids and aldehydes (cf. FIG. 1A). In particular, 9-HPODE may becleaved to form cis-nonenal that is converted to T2N, whereas 13-HPODEis the precursor of 2-E-hexenal. Thus, 13-HPODE, the major product ofLOX-2-catalyzed dioxygenation of linoleic acid was not anticipated to bean upstream component in the pathway leading to formation of the staleflavour T2N.

It is recognized that the present invention encompasses influencingproduction of downstream metabolites of LOX-1 and LOX-2 catalysis, whichare not produced as a direct product of a LOX-1 or LOX-2-catalyzedreaction, but as a result of a subsequent series of reactions. Theseinclude spontaneous, factor-induced, or enzyme-catalyzed isomerizationsand conversions. Thus, the production of these downstream metabolitescould be influenced by modulating the expression of other components ofthe pathway, for example hydroperoxide lyase (HPL).

T2N and DMS and Precursors Thereof

The present invention relates to methods for preparing beverages withlow levels of one or more off-flavours and precursors thereof.Preferably said off-flavours are T2N and DMS and said precursors thereofare T2N potential and DMSP, respectively.

One objective of the present invention is thus to reduce or eliminatethe T2N potential. Thus, it is an objective of the present invention toreduce the formation of T2N precursors and aldehyde adducts. Althoughseveral chemical reactions related to beer staling remain elusive,generation of free T2N from T2N potential is recognized as a major causeof the development of stale flavour in beer products (Kuroda et al.,supra). Therefore, it is an objective of the present invention toprovide beverages with low level of T2N potential as well as beverageswith low level of T2N precursors.

Most of the T2N potential is transferred from wort to the finished beer,in which free T2N may be liberated (Liegeois et al., 2002), with theconditions of acidity and temperature being important factors in thisprocess. With reference to the present invention, T2N potential isdefined as described hereinabove in the definitions. Other methods fordetermining the level of T2N potential are also available. In order toavoid confusion, the meaning of “T2N potential” in the present contextis as described herein above in the definitions. The chemical substanceswhich have the capacity to release T2N or be converted into T2N aredenoted “T2N precursors” herein, and T2N precursors determined ormeasured by alternative methods other than the method for determiningT2N potential are referred to as “T2N precursors”. T2N precursors may inparticular be determined by first treating a sample such thatessentially all (preferably all) of its chemical substances, which havethe capacity to release T2N or be converted into T2N actually do releaseT2N and/or convert to T2N, respectively. Thereafter, the level of T2N isdetermined.

Barley kernels of the instant invention comprise no LOX-1 and LOX-2activities in addition to no MMT activity. Interestingly, such barleykernels contain very little T2N potential.

Beers produced using double-null-LOX-null-MMT barley kernels willtherefore not only possess a very low level of T2N, but also a very lowlevel of T2N potential. Within the scope of the present invention aredouble-null-LOX-null-MMT barley kernels, which yield beer products thatcontain very low levels of T2N potential, preferably less than 60%, morepreferably less than 50% of the level of T2N potential of a similar beerproduct produced in the same manner from wild-type barley (preferablycv. Power).

Also, it is preferred that plant products derived fromdouble-null-LOX-null-MMT barley kernels possess a very low level of T2Nprecursors. Within the scope of the present invention are plant productsprepared from double-null-LOX-null-MMT barley kernels, said plantproducts containing less than 60%, more preferably less than 50% T2Nprecursors of a similar plant product produced in the same manner fromwild-type barley (preferably cv. Power).

It is notable that measured T2N values often are higher in samples of,and in products from, a micro-malted raw material than that from a rawmaterial produced in larger scale, for example from a 30-kg-largepilot-malted sample. However, the relative, experimental values of T2Nbetween large- and small-scale experiments are in general similar.

Similarly, it is notable that measured T2N potentials and T2N precursorsoften are higher in samples of, and in products from, a micro-malted rawmaterial than that from a raw material produced in larger scale, forexample from a 30-kg-large pilot-malted sample. However, the relative,experimental values of T2N potentials between large- and small-scaleexperiments are in general similar.

It is also an objective of the present invention to reduce or eliminateDMS and DMSP, wherein DMSP preferably is SMM.

The amount of SMM and DMS in a plant product may be determined by anysuitable method. SMM may be determined essentially as describedhereinabove in the section “Preparing double-null-LOX-null-MMT barleyplants”, wherein is described determination of SMM levels in a barleysample. Thus, SMM may be determined by coupling it to a compound, suchas OPA, and determining fluorescence, for example, by using a UPLCsystem. For a quantitative measurement, the chromatogram areacorresponding to a SMM peak may be determined.

For a more precise measure, the amounts of both DMS and DMSP (such asSMM), the latter compound measured as DMS after activation, arepreferably determined using high resolution capillary gaschromatography. Total DMS in samples of wort or beer are defined hereinas the quantitative sum of free DMS and its precursor forms, denotedDMSP. Using this definition, the quantity of DMSP in a wort or beersample can be determined as the difference between total DMS (measuredin the boiled sample, preferably in a sample boiled at alkalineconditions for 1 h), and free DMS (measured in the non-boiled sample).Example 4 details preferable ways to measure levels of total and freeDMS.

The amount of DMSP and also of SMM herein is given as the concentrationof DMS which may be liberated from said DMSP or said SMM by boiling inalkaline conditions for 1 h.

EXAMPLES

The examples herein illustrate preferred embodiments of the inventionand should not be considered as limiting for the invention.

Unless otherwise indicated, basic molecular biological techniques wereperformed for manipulating nucleic acids and bacteria as described inSambrook and Russel (2001).

Example 1 Screening for Low LOX-2 Activity in Germinating Barley Embryos

Improved Screening Material.

Kernels collected from barley plants of null-LOX-1 lineCa211901—generated by the crosses (null-LOX-1 mutantD112×Jersey)×Sebastian—were incubated with the mutagen NaN₃ according tothe details provided by Kleinhofs et al. (1978). Barley null-LOX-1mutant D112 is described in WO 2005/087934 and deposited with AmericanType Culture Collection (ATCC), 10801 University Boulevard, Manassas,Va. 20110, USA on Sep. 11, 2003, under the number PTA-5487.

This procedure was chosen since it is known to induce point mutations inthe genomic DNA of barley, eventually conferring amino acid residuesubstitutions or truncations in proteins encoded by the mutagenized DNA.In the mutagenesis experiments of the instant publication, it was chosento propagate mutated grains of generation M1 in field plots through twosubsequent generations, eventually yielding a high proportion ofhomozygous plants for screening purposes (cf. FIG. 8). While grains ofgeneration M2 were not screened, primarily because these were expectedto contain a relatively high proportion of heterozygous point mutations,mutant grains of generation M3 were used as screening material,expecting 0.9-2.3 mutations per 10,000 grains (Kleinhofs et al., supra).

Surprisingly, the instant inventors found that analysis of germinatingembryos provided much-improved assay results as compared to analysis ofextracts of mature embryos (as described in Example 1 of internationalapplication PCT/DK2009/050355). A high-throughput screening procedurewas therefore established to measure LOX-2 activity in the germinatingembryo, including its scutellum tissue.

Two embryos were isolated from mature grains of 35,125 barley ears(20,977 lines of generation M4 of null-LOX-1 mutant D112, and 14,148lines of generation M3 of null-LOX-1 line Ca211901lines), andtransferred to 96-well storage plates (ABgene). Embryo germination wasinitiated following addition of 20 μL water to each well, which wascovered with a wet Kimnett tissue and a plastic lid. The plates wereincubated in plastic bags at 20° C. for 48 h. After incubation, LOX-2enzyme was extracted; to each well was first added a 5-mm glass bead and200 μL of extraction buffer (100 mM lactic acid solution, pH 4.5),followed by milling for 35 sec at a frequency of 27 sec⁻¹ in an MM 300laboratory mill (Retsch). Subsequently, the plate was centrifuged at4,000 rpm for 10 min at 4° C. in an Allegra 6R centrifuge(Beckman-Coulter), to precipitate insoluble material. LOX-2 activity wasdetermined basically as described for analysis of LOX-2 activity ofmature embryo extracts (cf. Example 1 in international applicationPCT/DK2009/050355), only differing in the usage of only 30 μL extractper assay instead of 40 μL.

Identification of Potential Mutants.

As described above, two grains each of the above-mentioned 35,125 barleylines were analyzed for LOX-2 activity, with the aim to identify grainshighly reduced in said activity when compared with null-LOX-1 andwild-type grains. A total of 7 potential raw mutants were identified inthe M3 generation of line Ca211901. These were further propagated in thegreenhouse, harvested, and then re-screened for the trait related tovery low LOX activity. Eventually, only one mutant of line Ca211901,denoted mutant A689, was shown to exhibit essentially no LOX-2 activity.Detailed measurements of total LOX activity were performed with extractsof germinated embryos in which the LOX activity was conferred almostexclusively by LOX-2 (Schmitt and van Mechelen, 1997). For germinatedembryos of M3 grains of mutant A689, the total LOX activity—asdetermined by the colourimetric LOX assay—was 0.163±5.5% A₅₉₅U/germinated embryo, while that for the null-LOX-1 mother varietyCa211901 was 1.224±3.8% A₅₉₅ U/germinated embryo (the correspondingvalue for null-LOX-1 raw mutant D112 was 1.215±6.0% A₅₉₅ U/germinatedembryo). Seeds of barley line A689 have been deposited 4 Dec. 2008 underthe name “Barley, Hordeum vulgare L.; Line A689” with American TypeCulture Collection (ATCC), Patent Depository, 10801 University Blvd.,Manassas, Va. 20110, United States (deposit number PTA-9640).

An analysis for HPODE in mutant A689 is described in Example 4 ofinternational patent application PCT/DK2009/050355.

Properties of mutant A689 are described in Example 5 of internationalpatent application PCT/DK2009/050355.

Sequencing of the gene for LOX-2 in barley mutant A689 is described inExample 10 of international patent application PCT/DK2009/050355 andTable 7 therein summarizes the mutations in the LOX-1 and LOX-2 genes ofmutant A689.

A method for detecting the double-null-LOX mutant A689 is described inExample 11 of international patent application PCT/DK2009/050355. Themethod is a SNP based method for detecting the mutation in LOX-1 and themutation in LOX-2.

Example 2 Screening for Null-MMT Barley Mutants

Kernels collected from barley plants of cv. Prestige and cv. Sebastianwere incubated separately with the mutagen NaN₃, following theexperimental details provided by Kleinhofs et al. (1978). This procedurewas chosen because of its known potential for inducing point mutationsin the barley genomic DNA.

In the experiments, mutated grains of generation M1 were propagated infield plots through two subsequent generations, eventually yielding ahigh proportion of homozygous plants of generation M3 for screeningpurposes. Mutated grains of generation M3 were expected to contain genemutations at a frequency of 0.9-2.3 per 10,000 grains (Kleinhofs et al.,supra). It is notable that M2 grains were not screened.

Interestingly, the present invention describes a rapid high-throughputscreening procedure for detection of M3 mutant barley grains lacking MMTactivity, providing lack of detectable SMM synthesis during malting.Thus, the inventors found that SMM mainly accumulated in the coleoptileand primary leaf of germinating barley, and that detection of SMM can beperformed by extracting amino acids from crushed leaf tissue of 4-d-oldgerminated grains, followed by reacting the extracted amino acids withOPA to form highly fluorescent products (cf. FIG. 2).

In practical terms, each assay was performed by germinating—in a closedplastic box with one piece of Whatman #1 filter paper (296×20.9 mm)—twograins from each of 94 potential mutants and two wild-type plants. Theassay was repeated for multiple, potential mutant grains (see below). Atthe beginning of germination, 25 mL of tap water was added to saidplastic box, followed by additional 15 mL of tap water at 2 d ofgermination. After 4 d of germination, 1-3 cm of leaf tissues weretransferred to storage plates (ABgene), in which each of the 96 1.2-mLwells contained a 5-mm-diameter glass bead and 500 μL of a 12:5:6(v/v/v) mixture of water:methanol:chloroform. The plate was then shakenfor 45 sec at a frequency of 30 Hz in an MM 300 laboratory mill(Retsch). Subsequently, the plate was transferred to a centrifuge(Rotanta 460R, Hettich), and spun at 4,000 rpm for 15 min at roomtemperature to precipitate insoluble material. 10 μL of the supernatantwas transferred to a 96-well storage plate (Waters, cat no. 186002481),and mixed with 200 μL H₂O and 60 μL of a reaction solution containing a15,000:45 (v/v) mixture of OPA reagent (Sigma, cat.no.P7914):3-mercaptopropionic acid (Aldrich, cat.no. M5801). The mixturewas incubated at 4° C. for at least 10 min to obtain a quantitativederivatization of sample amino acids with OPA. Using a Waters-based UPLCsystem equipped with a fluorescence detector, 2 μL of the derivatizedmixture was separated on a 2.1×30-mm C18 Gemini column of 3-μm particles(Phenomenex, cat.no. 00A-4439-80), using gradient elution by mixingmobile phase A (a 40-mM NaH₂PO₄ buffer, adjusted to pH 7.8) and mobilephase B [a 45:45:10 (v:v:v) solution of acetonitrile:methanol:water asdescribed (Phenomenex, 2006)]. Excitation of eluted OPA derivatives wasat 340 nm, while light emission was measured at 450 nm. An example of achromatogram is shown in FIG. 2 to illustrate the elution profile ofaspartic acid (Asp), glutamic acid (Glu), asparagine (Asn), serine (Ser)and SMM. The latter compound was included, as the overall project aimwas to identify a barley plant that lacked the capacity to synthesizeSMM, i.e. a plant for which the corresponding chromatogram peak was verysmall or preferably absent.

A total of 10,248 and 3,858 NaN₃-mutated kernels of barley cv. Prestigeand cv. Sebastian, respectively, were screened for SMM content, with theaim to identify those highly reduced in said content when compared withwild-type grains. Only 2 potential mutants of the M3 generation wereidentified, namely grains of sample no. 8,063 (derived from cv.Prestige, and hereinafter denoted Mutant 8063, a designation also usedfor grains of subsequent generations), and grains of sample no. 14,018(derived from cv. Sebastian, and hereinafter denoted Mutant 14018, adesignation also used for grains of subsequent generations). Grains ofeach mutant were propagated to the M4 generation, then harvested, andeventually re-analyzed. The result verified that grains of Mutant 8063and Mutant 14018 had extremely low SMM contents, possibly totallylacking SMM.

Western blot analysis has verified that Mutant 8063 and Mutant 14018lacked MMT enzyme (see Example 3 of international patent applicationPCT/DK2009/050315). Also MMT activity measurements has verified thatMutant 8063 lacks MMT activity (see Example 4 of international patentapplication PCT/DK2009/050315).

Sequencing of the gene for MMT in barley mutant 8063 as described inExample 9 of international patent application PCT/DK2009/050315 revealeda G→A base transition at the first base of intron 5 (nucleotide no. 3076of SEQ ID NO:10—corresponding to SEQ ID NO:8 of international patentapplication PCT/DK2009/050315). Sequencing of the gene for MMT in barleymutant 14018 as described in Example 14 of international patentapplication PCT/DK2009/050315 revealed a G→A base transition in a splicedonor site immediately downstream of exon 2 at the first base of intron2, more specifically at nucleotide no. 1462.

It has furthermore been confirmed that MMT mRNA is truncated in mutant8063 (see Example 11 of international patent applicationPCT/DK2009/050315) and that the mutant MMT protein encoded by saidtruncated mRNA has no MMT activity (see Example 12 of internationalpatent application PCT/DK2009/050315). It has also been confirmed thatMMT mRNA is truncated in mutant 14018 (see Example 15 of internationalpatent application PCT/DK2009/050315) and that the mutant MMT proteinencoded by said truncated mRNA has no MMT activity (see Example 16 ofinternational patent application PCT/DK2009/050315).

A method for detecting the presence of the mutation in the MMT gene ofmutant 8063 is described in Example 11 of international patentapplication PCT/DK2009/050315, and a method for detecting the presenceof the mutation in the MMT gene of mutant 14018 is described in Example17 of international patent application PCT/DK2009/050315.

Example 3 Barley Crossings

FIG. 3 summarizes how the double-null-LOX-null-MMT barley line of theinstant invention was developed by first crossing barley line A689[double null-LOX cf. PCT patent application no PCT/DK2009/050355] withline 8063 [null-MMT cf. PCT Patent Application No. PCT/DK2009/050315].Using standard breeding techniques, doubled haploid lines weredeveloped, and propagated in the greenhouse. Of these, thebest-performing lines with regard to agronomic performance—as well as anabsence of LOX-1 activity (cf. Example 2 in U.S. Pat. No. 7,420,105 toBreddam, K. et al.), an absence of LOX-2 activity (cf. Example 2 in PCTApplication No. PCT/DK2009/050355, and Example 1 herein), as well as anabsence of SMM and MMT activity (Examples 2 and 4 in PCT Application No.PCT/DK2009/050315, and Example 2 herein)—were selected for furtherpropagation and analysis. These lines are denoted “Triple-Null” herein.In general for LOX activity determinations, seeds of double haploidlines were harvested and followed by analysis of 12 grains of each lineand control varieties, giving a <5% standard deviation for themeasurements (FIG. 4).

Example 4 Determination of SMM Levels

Measurement of SMM was performed essentially as described in PCTApplication PCT/DK2009/050315. First, SMM was extracted from 1-3-cm-longsections of barley leaves that were placed in 1.2-mL wells of microtitreplates, in which each well contained a 5-mm-diameter glass bead and 500μL of a 12:5:6 (v/v/v) mixture of water:methanol:chloroform. The platewas then incubated for 45 sec in an MM 300 laboratory mill (Retsch),electronically adjusted to shake at a frequency of 30 Hz. Aftercentrifugation, 10 μL of the supernatant was transferred to a 96-wellstorage plate (Waters, cat no. 186002481), and mixed with 200 μL ofwater and 60 μL of a reaction solution containing a 15,000:45 (v/v)mixture of OPA reagent (Sigma, cat. No. P7914): 3-mercaptopropionic acid(Aldrich, cat. No. M5801). The mixture was incubated at 4° C. for atleast 10 min to quantitatively derivatize amino acids of the sample withOPA. Using an UPLC system (Waters) equipped with a fluorimeter, 2 μL ofthe derivatized mixture was separated on a 2.1×30-mm C18 Gemini columnof 3-μm particles (Phenomenex, cat. No. 00A-4439-80), using a 40-mMNa-phosphate buffer, adjusted to pH 7.8, and containing a 45:45:10(v:v:v) solution of acetonitrile:methanol:water as the mobile phase(Phenomenex 2006). Excitation of OPA-derivatives were at 340 nm, whilelight emission was measured at 450 nm. An example of a chromatogram isshown in FIG. 5 to illustrate the elution profile of aspartic acid(Asp), glutamic acid (Glu), asparagine (Asn), serine (Ser) and SMM fromwild-type and the Triple-Null mutant. A notable lack of capacity tosynthesize SMM was observed for the Triple-Null mutant.

Example 5 Agronomic Performance

The commercial barley cvs. Quench and Power, as well as null-LOX-1,null-MMT, null-LOX-1-null-LOX-2 (double-null-LOX), null-LOX-1-null-MMTand Triple-Null plants were tested in field trials to compare theiragronomic performances. Data were regularly obtained for plant height,heading date, disease resistance, lodging, maturation time and yield(see Table 1).

The trials were performed according to standard procedures for fieldtrials. Accordingly, equal amounts of kernels of the commercialvarieties and the mutant lines were sown in 7.88-m² plots in 2locations, each comprising 3 replications. No major differences withrespect to agronomic traits were observed between mutants and thecommercial varieties. The barley quality analysis of the differentmutant lines and varieties demonstrated that all of the harvested grainspossessed good and acceptable properties with regard to malting andbrewing.

Example 6 Micro-Maltings and Micro-Mashings Experimental Set-Up

Micro-malting and -mashing experiments were performed with the followingsix different barley lines and cultivars (FIG. 6A), which alsoillustrates the experimental workflow described herein below): (1)Triple-Null; (2) null-LOX-1-null-MMT; (3) null-LOX-1-null-LOX-2 (barleyline A689); (4) null-MMT (barley line 8063); (5) null-LOX-1 (barley lineD112); (6) cv. Power.

A micro-malting experiment was done with three 225-g barley samples fromeach of the aforementioned lines or cultivar. Steeping and germinationwere performed as follows:

-   -   (i) steeping at 16° C.: 3 h wet; 21 h dry; 3 h wet; 21 h dry; 3        h wet; 21 h dry; final water content 45%;    -   (ii) germination: 48-72 h at 16° C. until modification >95%.

After germination, the three samples were subjected to different dryingregimes (denoted kiln drying in FIG. 6A):

-   -   (i) 85° C.—Drying: 12.5 h starting at 30° C. and ramping to        55° C. followed by 7.5 h ramping to at 85° C.; 1.5 h at 85° C.;    -   (ii) 75° C.—Drying: 12.5 h starting at 30° C. and ramping to        55° C. followed by 7.5 h ramping to at 75° C.; 1.5 h at 75° C.;    -   (iii) 40° C.—Drying: 48 h at 40° C.

The samples dried at 85° C. and at 40° C. were processed immediatelyafter germination while the remaining samples were frozen for 2 d,thawed and subsequently dried at 75° C. as outlined above.

Micro-mashing was performed by mixing 90-g samples of a milled malt with270 mL of tap water, followed by incubation in 500-mL bottles at 40° C.for 20 min. The temperature was ramped to 65° C. in 25 min, followed bya 60-min-long saccharification pause at 65° C. Thereafter, thetemperature was ramped to 78° C. in 13 min in advance of a 10-min-longmashing-off phase at 78° C. The resulting wort was then cooled on ice,diluted with 700 mL of ice-cold tap water and filtered through a foldedMN-616/4 filter (Macherey-Nagel). 400 mL of wort was transferred to a500-mL bottle, tightly capped and heated for 60 min in a boiling waterbath. The bottles were left in the water bath without further heatingfor an additional time period of 60 min.

Data on DMSP Levels

To examine how various kiln drying temperatures affect the content ofDMSP in wild-type and mutant malts of the instant application, grainswere first micro-malted and subsequently separated in aliquots beforekilning at three different temperatures, 40° C., 75° C. and 85° C.

Grains of barley lines containing the wild-type MMT gene werecharacterized by high levels of DMSP in the final malt. However, reducedlevels were measured following kilning at higher temperatures (Table 2).In contrast, notably low levels of DMSP were measured in all of themalts of the null-MMT genotypes.

DMSP levels were also measured in the worts produced from theabove-mentioned malts, giving DMSP levels in correspondence with thosemeasured in the malts. This finding is in line with previous results ofDickenson and Anderson (1981), describing a tight correlation betweenthe DMSP content of the malt and wort. For all of the null-MMTgenotypes, notably low DMSP levels were measured in the correspondingworts, irrespective of the kiln drying temperature with which the maltwas made.

Data on Levels of T2N Precursors and Free T2N

To examine how various kiln drying temperatures affect the levels offree T2N and T2N precursors, concentrations of said compounds weredetermined in sweet wort and cooled wort produced by micro-maltings and-mashings as described herein above.

The results are shown in Table 3.

For wort of wild-type malt, the kiln drying temperature had a notableeffect on the concentration of T2N and T2N precursors. A high kilningtemperature was absolutely necessary to avoid high production of T2Nprecursors when using wild-type malt.

The kilning temperature had less effect on generation of T2N and itsadduct of null-LOX-1-null-MMT malt.

It is also notable that for the worts of Triple-Null malt, theconcentrations of free T2N and its precursors were low in all of thesamples, irrespective of the kiln drying temperature.

Example 7

Micro-Mashings with Unmalted Barley

Micro-mashings of unmalted barley of cv. Power and Triple-Null wereachieved by mixing 90-g samples of milled barley with 270 mL of tapwater as well as 0.12 g the barley brewing enzyme mixture Ondea Pro(Novozymes), followed by incubation in 500-mL bottles at 54° C. for 30min. The temperature was ramped to 64° C. in 10 min, followed by a45-min-long saccharification pause at 64° C. This was followed by a14-min ramp to 78° C. before a 10-min-long mashing-off phase at saidtemperature. Subsequent cooling, dilution, filtration and heatingprocedures were performed as described for the micro-malt mashings (seeExample 4).

DMSP levels were measured in worts produced form barley flours of cv.Power and Triple-Null (Table 4). It was evident that the DMSP contentsin wort produced of Triple-Null barley were remarkably lower than thoseof wild-type, cv. Power. This was a surprising finding since barley isnot considered to contain DMSP (Yang, B. et al.: Factors involved in theformation of two precursors of dimethylsulphide during malting, J. Am.Soc. Brew. Chem. 56:85-92, 1998).

As shown in PCT Patent Application No. PCT/DK2009/050355 (cf. FIG. 12and Example 9 in said application), the levels of T2N precursors ofboiled, barley-brewed and normal worts were markedly low in the samplesfrom double-null-LOX. Accordingly, it is expected that a similarproperty characterizes worts of Triple-Null barley, making Triple-Nullbarley a premium raw material for barley-brewed beverages low in, orcompletely lacking, the T2N and DMS off-flavours.

Example 8 Malting and Brewing in Pilot Scale Experimental Set-Up

Malting and brewing analyses with malt of Triple-Null and cv. Quench(reference malt) involved the following steps: (i) malting; (ii) wortpreparation; (iii) wort separation; (iv) wort boiling; (v) fermentationof wort with the yeast Saccharomyces carlsbergensis; (vi) lagering ofbeer; (vii) bright beer filtration; and (viii) bottling of beer (cf.FIG. 6B,C). Malting experiments were carried out with kernels ofTriple-Null and cv. Quench in 20-kg-large scales, performed in a malthouse as follows:

-   -   (i) steeping at 16° C.: 1 h wet; 1 h dry; 1 h wet; 1 h dry; 1 h        wet; final water content 45%;    -   (ii) germination for 120 h, starting at 16° C. and ramping to        14° C.;    -   (iii) drying for 14 h, starting at 65° C. and ramping to 85° C.;        3 h at 85° C.

For mashings of both Triple-Null and cv. Quench (the latter used asreference), samples of 25 kg malt were used. Following milling of theindividual malt samples, tap water was added to give 146-L volumes.Mashing-in was performed at 40° C. for 20 min, followed by a 25 min rampfrom 40° C. to 65° C. The saccharification pause at 65° C. was for 60min, followed by a 13-min heat-up phase to 78° C., and 10 min ofmashing-off at 78° C.

One wort sample of wild-type cv. Quench and one of Triple-Null wereseparately boiled for 60 min at 101° C. (resulting in 6.7% evaporation),while the remaining two wort samples were heated at 98° C. for 60 min(resulting in 3.9% evaporation). The remaining brewing steps as referredto hereinabove—i.e. filtration, whirlpool separation, fermentation,lagering, and packaging in green glass bottles—were according tospecifications for standard brewing practice.

DMSP and DMS levels were measured essentially as described by Hysert etal. (1980), with sulphur-specific detection using static headspace gaschromatography on a 350B sulfur chemiluminescence detector (Sievers).Headspace sampling was performed using a HS-40 automated equipment(Perkin Elmer).

Total levels of DMS, i.e. the sum of free DMS and DMSP, in wort andextracts of green and kilned malt, were obtained by boiling therespective samples under alkaline conditions for 1 h. Boiled andun-boiled samples were then subjected to headspace analysis fordetermination of DMS levels. The difference between total DMS (measuredin the boiled samples) and free DMS (measured in the un-boiled samples)was defined to equal the amount of DMSP present in the samples. Thequantity of free DMS in beer was determined essentially as that in wort(Hysert et al., supra).

Data on Levels of DMSP/DMS and T2N Precursor/Free T2N in Wort Samples

Using modern brewing equipment, evaporation of 6-10% wort is normallyrequired in order to achieve satisfactory DMS levels in thecorresponding, finished beer—i.e. [DMS]<50 ppb, which is the human tastethreshold level of the off-flavour. Based on these facts, pilot brewingtrials were designed as described above. The aim was to test the effectof reduced energy input, such as no boiling through a pressurizedincubation, on DMS levels in the worts and the final beer. Accordingly,the experimental set-up included a comparison with wort boilingaccording to standard conditions.

High levels of DMSP and free DMS were measured during heating of wortsof cv. Quench, with an increase in free DMS levels observed over time inthe pressurized wort. In contrast, the boiled, evaporated wortaccumulated less DMS until the end of boiling, after which free DMSaccumulated again. In parallel with the results following micro-mashingsas described hereinabove, worts of pilot-scale Triple-Null malt werecharacterized by extremely low levels of DMSP and free DMS as comparedto similar samples derived from cv. Quench (cf. Table 5). It isnoteworthy that even in the wort, said DMS levels of Triple-Null maltwere well below the 50-ppb taste-threshold level.

The concentrations of T2N precursors and free T2N in wort and beer fromwild-type malt cv. Quench and Triple-Null malt were determined by GC-MSfollowing derivatization of carbonyls withO-(2,3,4,5,6-pentafluorobenzyl)-hydroxylamine, essentially as describedby Gronqvist et al. (1993).

High concentrations of T2N precursors were measured during the heatingof wort of cv. Quench, with a maximum found at the beginning of theboiling/heat treatment (Table 6). For wort made from the Triple-Nullmalt notably lower levels of T2N precursors (approximately 40% of thosewhen using a wild-type raw material) were found—also with a maximum atthe start of boiling/heat treatment. A low energy heating regime (i.e.applying a pressurized heat treatment) had only minor effect on thelevels of T2N precursors for both malt types. In all the wort samples,low levels of free T2N were determined.

It is notable that the beneficial effect of the null-LOX1 and null-LOX-2mutations is clearly visible, even when a reduced input of energy isapplied during wort heating.

Data on Levels of DMS and T2N Precursors/Free T2N in Beer Samples

The concentration of DMS were measured in the fresh beer made fromTriple-Null malt as well as from wild-type malt cv. Quench using the twodifferent boiling/heating regimes as described herein above. The resultsare summarized in Table 7.

Beer produced from wild-type malt of cv. Quench using a standard boilingregime contains 65 ppb DMS, i.e. slightly above the 50-ppb tastethreshold. Using an energy-saving procedure such as “no boiling througha pressurized incubation” as described herein above with the wild-typemalt resulted in a very high concentration of DMS (151 ppb) in the finalbeer.

In contrast, beer produced from the Triple-Null malt contained very lowlevels of DMS, regardless of the heating procedure.

Regardless of the wort preparation method applied, beer produced fromTriple-Null malt contained much fewer T2N precursors, (amounting to a 56to 58% reduction) than beer produced from wild-type malt cv. Quenchregardless of boiling method (Table 7).

The levels of free T2N in fresh beer were low in all four fresh beerstested (i.e. using malt of cv. Quench or Triple-Null combined withevaporation-allowed or pressurized wort preparation), but after forcedageing for 2 weeks at 37° C., a marked difference was seen. While bothbeers made from wild-type malt produced with standard boiling orpressurized heating contained 0.041 ppb and 0.061 ppb T2N, respectively,the corresponding values for beers produced from Triple-Null malt werelower, i.e. reduced to 95% and 64%, respectively. (Table 7).

Data on Beer Foam

Pilot-brewed beer, produced with either evaporation or pressurization atwort heating, of cv. Quench (cf. FIG. 6B) and Triple-Null (cf. FIG. 6C)malts were compared. Beers were taken at sampling point 9 (cf. FIG.6B,C), degassed for 20 min in an ultrasonic bath before 50 mL H₂O wasadded to 150 mL beer. The mixture was slowly poured into a foam tower,consisting of a 16-cm-long, 7-cm-wide glass tube (with a glass filterand connector at the bottom and top, respectively). N₂ gas, at a flowrate of 400 mL/min, was bubbled through the mixture from the bottom togenerate beer foam. This was led through a tube, and collected in agraded sedimentation cone positioned on a weight.

The total foam weight of each of the four beers was recorded at 5-minintervals until foam development ceased (FIG. 7). Foam levels weresimilar, irrespective of evaporation or pressurization procedures.However, foam development was notably improved in those beers whereTriple-Null malt was used as raw material.

Beer Tastings

An expert taste panel evaluated the four beers produced (i.e. using maltof cv. Quench or Triple-Null combined with evaporation-allowed orpressurized wort preparation), both the freshly produced beer and afterforced ageing for 1 and 2 weeks at 37° C. (Table 8).

The fresh beer produced from Triple-Null malt obtained the highest TotalFlavour Score, regardless of boiling method. In contrast, a slightlylower Total Flavour Score was obtained for the beer produced fromwild-type malt and using the standard boiling regime; it was deemed“slightly DMS”. Application of the pressurized heating techniqueresulted in a beer with a very low Total Flavour Score, and deemed“Strongly DMS”

After forced ageing for 1 or 2 weeks at 37° C. the beers produced fromTriple-Null malt got markedly lower total ageing scores than beersproduced from wild-type malt, especially due to a reduced score for the“Papery” attribute, originating from lower concentrations of the ageingcomponent T2N.

Example 9 Malting and Brewing in Pilot Scale Experimental Set-Up

Malting and brewing analyses with malt of Triple-Null(double-null-LOX-null-MMT), and cv. Rosalina (wild-type reference),involved the following steps: (i) malting; (ii) wort preparation; (iii)wort separation; (iv) wort boiling; (v) fermentation of wort with theyeast Saccharomyces carlsbergensis; (vi) lagering of beer; (vii) brightbeer filtration; and (viii) bottling of beer.

Malting experiments were carried out with kernels of Triple-Null and cv.Rosalina in 21-kg-large scales, performed in a malt house as follows:

-   -   (i) steeping at 16° C.: 1 h wet; 1 h dry; 1 h wet; 1 h dry; 1 h        wet; dripping of water over 36 h to a final water content 45%;    -   (ii) germination for 120 h, starting at 16° C. and ramping to        14° C.;    -   (iii) drying/kilning of the germinated kernels were with either        a normal temperature programme or a low temperature programme in        a pilot kiln;    -   (iv) normal drying/kilning programme, starting at 45° C. with        ramp-up to 85° C. over 14 h, followed by incubation for 2 h at        85° C.;    -   (v) low temperature drying/kilning programme, beginning at        45° C. and with ramp-up to 75° C. over 12 h, followed by        incubation for 2 h at 75° C.

For mashings of both Triple-Null and cv. Rosalina, samples of 34 kg maltwere used. Following milling of the individual malt samples, tap waterwas added to give 180-L volumes. Mashing-in was performed at 60° C. for20 min, followed by a 5-min ramp from 60° C. to 65° C. Thesaccharification pause at 65° C. was for 60 min, followed by a 13-minheat-up phase to 78° C., and 10 min of mashing-off at 78° C.

Wort sample of wild-type cv. Rosalina and of Triple-Null were separatelyboiled either for 60 min at 100° C. in an open vessel (resulting in 4.5%evaporation), or heated to 99.5° C. and kept at 99.5° C. for 60 min in aclosed vessel (resulting in 0% evaporation).

Six different worts were made with different combinations of cultivar,kilning conditions and boiling conditions (see Table 9).

The remaining brewing steps as referred to hereinabove—i.e. whirlpoolseparation, fermentation, lagering, filtration and packaging in greenglass bottles—were according to specifications for standard brewingpractice.

DMSP and DMS levels were measured as described herein above in Example8.

Data on Levels of DMSP/DMS in Malt Samples

In a modern malting plant, drying of kernels with a curing temperatureat 85° C. for at least 2 h is normally required in order to reduce DMSPin malt to a low level—i.e. less than 4.5 mg/kg malt—in order to obtaina malt from which a wort can be obtained with satisfactory DMS level(see below).

Based on these facts, pilot malting trials were designed as describedabove. The aim was to test the effect of reduced energy input, such aslow temperature drying, on DMS and DMSP levels in the malts, worts andthe final beer. Accordingly, the experimental set-up included acomparison with kernel drying according to standard conditions.

In the malt made with cv. Rosalina using standard drying at 85° C., DMSPwas measured to 4.7 mg/kg malt. In the malt of cv. Rosalina made withdrying at 75° C. DMSP was measured to 16.2 mg/kg (Table 10). In maltmade with grains of Triple-Null, extremely low DMSP levels, actuallybelow the detection limit, were obtained regardless of the dryingtemperature.

Data on Levels of DMSP/DMS in Wort Samples

Using modern brewing technology, at least one hour boiling with anevaporation of 4.5-10% wort is normally required in order to achievesatisfactory DMS levels in the corresponding, finished beer—preferably[DMS]<50 ppb. Based on these facts brewing trials were designed asdescribed above. The aim was to test the effect of reduced energy input,such as low temperature kernel drying or heat treatment withoutevaporation in a closed vessel, on DMS levels in the worts and the finalbeer. Accordingly, the experimental set-up included a comparison withkernel drying and wort boiling according to standard conditions.

High levels of DMSP and free DMS were measured during heating of wortsof cv. Rosalina made with normal drying. An increase in free DMS levelswas observed over time in the closed vessel. In contrast, the boiled,evaporated wort accumulated less DMS until the end of boiling, afterwhich free DMS accumulated again. (Table 11) Using a low temperaturedrying with cv. Rosalina the DMSP and DMS levels were much higher thanwith normal drying. In all three worts made with cv. Rosalina the finalwort had a DMS level higher than 50-ppb.

In parallel with other results described herein above, wort ofTriple-Null malt were characterized by extremely low levels of DMSP andfree DMS as compared to similar samples derived from cv. Rosalina. It isnoteworthy that even in the wort, said DMS levels of Triple-Null maltwere well below 50-ppb regardless of kilning and boiling regimes.

Data on Levels of T2N Precursor/Free T2N in Wort Samples

The concentrations of T2N precursors and free T2N in wort and beer fromwild-type malt cv. Rosalina and Triple-Null malt were determined byGC-MS following derivatization of carbonyls withO-(2,3,4,5,6-pentafluorobenzyl)-hydroxylamine, essentially as describedby Groenqvist et al. (1993).

High concentrations of T2N precursors were measured in wort of cv.Rosalina (Table 12). For wort made from the Triple-Null malt,particularly lower levels of T2N precursors, ˜40% of those when using awild-type raw material, were found. Low energy heating regime, i.e. lowkilning temperature or heat treatment of wort without evaporation in aclosed vessel, had only little effect on the levels of T2N precursorsfor both malt types. In all of the wort samples, low levels of free T2Nwere determined.

It is notable that the beneficial effect of the null-LOX-1 andnull-LOX-2 mutations is clearly visible, even when a reduced input ofenergy is applied.

Data on Levels of DMS and T2N Precursors/Free T2N in Beer Samples

DMS concentrations were measured in the fresh beer made from Triple-Nullmalt, as well as from wild-type malt of cv. Rosalina using the twodifferent kernel drying and boiling/heating regimes as described hereinabove. The results are summarized in Table 13.

Beer produced using a standard boiling regime from wild-type malt of cv.Rosalina, produced using standard drying condition, contained 117 ppbDMS, i.e. above 50-ppb. Using an energy saving procedure, such as “noevaporation in a closed vessel” as described hereinabove, with thewild-type malt resulted in 174 ppb DMS, i.e. a very high concentrationof the off-flavour in the final beer,

In contrast, beer produced from the Triple-Null malt contained very lowlevels of DMS, regardless of the boiling and kilning procedures.

The levels of free T2N in fresh beer were low in all beers tested (i.e.using malt of cv. Rosalina or Triple-Null combined withevaporation-allowed boiling or heat treatment without evaporation in aclosed vessel), but a marked difference was seen after forced ageing for2 weeks at 37° C. While beer made from wild-type malt produced withstandard boiling and heat treatment without evaporation in a closedvessel contained 0.055 ppb and 0.035 ppb T2N, respectively, thecorresponding values for beers produced from Triple-Null malt weremarkedly lower, i.e. reduced by 67% and 51%, respectively (cf. Table13).

Beer Tastings

An expert taste panel evaluated the 6 beers produced (i.e. using malt ofcv. Rosalina or Triple-Null combined with evaporation-allowed boiling orheat treatment without evaporation in a closed vessel or standard or lowtemperature drying), both the freshly produced beer and afterforced-ageing for 2 weeks at 37° C. (Table 14).

The fresh beer produced from Triple-Null malt obtained the highest totalflavour score, regardless of kilning and boiling methods. In contrast,much lower total flavour scores were obtained for the beer produced fromwild-type malt kilned at 85° C. and using the standard boiling regime;it was deemed “markedly DMS”. Application of heat treatment withoutevaporation in a closed vessel in wort preparation resulted in a beerwith an even lower total flavour score, which was deemed “strongly DMS”.

After forced-ageing for 2 weeks at 37° C., the beer produced with normalboiling from Triple-Null malt kilned at 85° C. got markedly lower totalageing scores than the corresponding beer produced from wild-type malt,especially due to a reduced score for the “papery” attribute,originating from lower concentrations of the ageing component T2N.

For beer produced from wild-type malt, evaluation of the stalingcharacteristic was not really possible, primarily due to themarkedly-to-strong DMS off-flavour.

Example 10 Comparisons of Barley-Brewed and Normal Beer—THAs.

Beer-specific THAs derived from linoleic acid were already describedseveral decades back in time (Drost et al., 1974). Since then, variousreports have verified that the total content of THAs in beer ranges from˜5-12 ppm (Hamberg, 1991; and references therein). While 9,12,13-THAnormally constitutes 75-85% of the THAs in beer, that of 9,10,13-THAamounts to 15-25%; other isomers are found in trace amounts.

In beer produced from wort prepared from malt of barley Triple-Null (cf.Example 9), the concentration of 9,12,13-THA was reduced by 80-87%compared to the control beer made from malt of cv. Rosalina (Table 15).For the 9,10,13-THA isomer 65-72% reduction was observed. Thesemeasurements were carried out using standard HPLC-mass spectrometryanalyses (Hamberg, supra).

Example 11 Amplification of Raw Material-Derived DNA in Beer

Where the PCR methodology can be used to establish the presence orabsence of species-specific DNA sequences in malt flour mixes,authentication of beer samples have been more challenging. In beerproduction, the combined effects of raw material-derived nucleases,elevated temperatures and filtrations provide beer products that containonly low levels of intact DNA for amplification of plant gene fragments.Here, an effective novel method for combined DNA extraction andamplification is described that generates DNA in sufficient quantity forvisualization.

A novel, four-step protocol was developed for raw materialauthentication of beer samples. It utilized in a consecutive manner thereagents and protocols of three biomolecular kits, eventually causingamplification of DNA fragments for visualization:

-   -   (i) extraction of DNA from beer through binding to magnetic        beads [following the recommendations in the instructions for        liquid samples of the DNA Extraction Kit, Speciation (Tepnel        Biosystems Ltd., Cat. No. 901040N)];    -   (ii) amplification of DNA by isothermal strand displacement        (Illustra GenomiPhi V2 DNA Amplification Kit, GE Healthcare,        Cat. No. 25-6600-30);    -   (iii) PCR with primers for detection of specific DNA mutations,        using the REDExtract-N-Amp PCR ReadyMix (Sigma, Cat. No.        XNAP-1KT);    -   (iv) agarose gel electrophoresis to separate amplification        products, followed by staining with ethidium bromide to        visualize these.

Step (i) above concerned purification of DNA from 400-μL aliquots of thefollowing samples:

-   -   (a) Tuborg Gran Pilsner, produced using flour of a 75%:25%        mixture of wild-type malt:barley (Carlsberg Breweries A/S; label        inscription 26.11.11 704);    -   (b) beer produced in pilot-scale using a mixture comprising 50%        null-LOX-1 malt (Carlsberg trial identifier 2C10084);    -   (c) non-boiled wort of a pilot-scale brew using malt produced        from Triple-Null barley (Carlsberg trial identifier 2C11001);    -   (d) boiled wort of a pilot-scale brew using Triple-Null malt        (Carlsberg trial identifier 2C11001), i.e. wort processed from        that described in (c) above.

DNA purified from each of the above-mentioned samples (a), (b), (c) and(d) was finally resuspended in 50 μL of a 10-mM Tris-EDTA buffer, pH7.4.

In step (ii) above, 1-μL sample aliquots of wort or beer-derivedDNA—purified as detailed in (i)—was subjected to amplification. DNA wasbriefly heat-denatured and then cooled in sample buffer containingrandom hexamers that non-specifically bind to the DNA. A master-mixcontaining DNA polymerase, random hexamers, nucleotides, salts andbuffers was added and isothermal amplification carried out at 30° C. for2.0 h, employing a final reaction volume of 20 μL. Subsequently, thepolymerase was heat inactivated during a 10-min incubation at 65° C.

Regarding step (iii) above, parameters of 14-μL PCRamplifications—including either 1.0 or 4.2-μL template aliquots ofsamples prepared as described in (ii) above, and 7 pmol each of primerFL820 (SEQ ID NO: 10 of WO 2010/075860) and FL823 (SEQ ID NO:11 of WO2010/075860) to detect the null-LOX-1 mutation; cf. FIG. 18B in WO2010/075860 to Skadhauge, B. et al.—were as follows:

-   -   (i) 1 cyclus with denaturation at 96° C. for 2 min;    -   (ii) 30 cycles with:        -   (a) denaturation at 95° C. for 1 min;        -   (b) annealing at 68° C. for 1 min;        -   (c) extension at 72° C. for 1 min    -   (iii) final extension at 72° C. for 10 min    -   (iv) hold

Step (iv) above consisted of an electrophoretic separation of the entirePCR mixture in a 2% (w/v) agarose gel wherein ethidium bromide wasincorporated. Following electrophoresis, the gel was irradiated with UVlight and a photo taken (FIG. 10).

Analysis of the DNA banding pattern shown in FIG. 10 revealed noamplification product from an aliquot of Tuborg beer, an expected resultas the raw material was of wild-type origin, i.e. not derived fromnull-LOX-1 barley. However, amplification products of the expectedlength could be detected samples from beer brewed on a mixturecomprising 50% null-LOX-1 malt. Similarly, but more pronounced, stainingwas obtained in the non-boiled wort prepared from Triple-Null malt.Possibly due to heat damage and following precipitation, less PCRproduct was amplified in the sample of boiled wort of Triple-Null rawmaterial.

Utilizing the amplified products described above in (ii) with primerpair FL1034-FL1039 (SEQ ID NO:9 and SEQ ID NO:8 of WO 2010/075860,respectively; see also FIG. 18 in WO 2010/075860 to Skadhauge et al.),primer set 20 (SEQ ID NO:77 and SEQ ID NO:81 of WO 2010/063288), andprimer set 21 (SEQ ID NO:78 and SEQ ID NO:82 of WO 2010/063288; see alsoFIG. 15 in WO 2010/063288 A2 to Knudsen et al.) in separate PCRs, but atconditions similar to those detailed above in the instant Example, it isverified whether a wort or beer sample is produced by the use of aTriple-Null raw material.

TABLE 1 Comparison of agronomic data [field trials in 2009 (in Fyn,Denmark)] null- LOX- cv. cv. null- null- 1-null- null-LOX- Triple-Quench Power LOX-1 MMT LOX-2 1-0-MMT Null Date of sowing 4 Apr. 4 Apr. 4Apr. 4 Apr. 4 Apr. 4 Apr. 4 Apr. Heading date 18 Jun. 15 Jun. 16 Jun. 15Jun. 16 Jun. 16 Jun. 17 Jun. Straw length at maturity 81 84 87 80 87 8581 (cm) Powdery mildew 0 5 0 0 0 0 0 Spot blotch¹ 2 3 3 4 2 3 3 Leafrust¹ 8 1 3 3 3 3 4 Lodging¹ 2 6 4 4 2 3 3 Date of maturity 3 Aug. 31Jul. 1 Aug. 31 Jul. 1 Aug. 1 Aug. 2 Aug. Relative yield (%)² 103 98 9293 103 100 101 1000 kernel weight (g) 49 48 53 54 53 47 49 Protein (%)³10.5 10.2 10.3 10.5 10.5 10.4 10.5 Starch (%)³ 63.0 62.1 62.5 62.9 62.463.1 62.7 Grain size (% 95.7 92.4 96.8 94.6 99.2 99.1 95.3 >2.5 mm) ¹Ona scale from 0 to 9, where 0 represents no infection or lodging and 9represents extremely infection or lodging. ²Relative average yield ofthree replication at two different locations, when compared to officialDanish Spring barley variety mixture in 2009. The standard mixture yieldwas set to a relative yield of 100%. ³Measured by near infraredtransmittance (NIT) spectroscopy.

TABLE 2 Levels of DMSP in micro-maltings and -mashings Samplingdescriptor (cf. FIG. 6A) 2 3 4 1 Sweet Boiled Cooled Malt wort wort wortBarley type μg/g μg/L Kiln drying Triple-Null 0.2 8 6 — at 40° C.null-LOX-1-null-MMT 0.4 37 19 — null-LOX-1-null-LOX-2 21.3 — — —null-MMT — — — — null-LOX-1 17.3 — — — Wild-type cv. Power 21.3 2348 950— Kiln drying Triple-Null 0.2 9 7 — at 75° C. null-LOX-1-null-MMT 0.1 98 — null-LOX-1-null-LOX-2 11.9 — — — null-MMT — — — — null-LOX-1 8.8 — —— Wild-type cv. Power 7.7 1017 393 — Kiln drying Triple-Null 0.1 4 5 —at 85° C. null-LOX-1-null-MMT 0.1 7 6 — null-LOX-1-null-LOX-2 5.7 656247 — null-MMT 0.1 5 4 — null-LOX-1 6.5 684 212 — Wild-type cv. Power7.1 880 286 —

TABLE 3 Levels of T2N and T2N precursors (T2N pre.) in micro-maltingsand -mashings Sampling descriptor (cf. FIG. 6A) 4 1 Cooled Malt wort T2NT2N pre. T2N T2N pre. Barley type ppb Kiln Triple-Null 0.0 2.3 0.1 3.6drying null-LOX-1-null-MMT 0.0 4.3 0.1 7.5 at 40° C.null-LOX-1-null-LOX-2 — — — — null-MMT — — — — null-LOX-1 — — — —Wild-type cv. Power 0.1 8.3 0.4 15.7  Kiln Triple-Null 0.1 2.3 0.2 3.3drying null-LOX-1-null-MMT 0.1 3.1 0.2 4.9 at 75° C.null-LOX-1-null-LOX-2 — — — — null-MMT — — — — null-LOX-1 — — — —Wild-type cv. Power 0.2 5.2 0.3 8.2 Kiln Triple-Null 0.1 1.8 0.1 2.5drying null-LOX-1-null-MMT 0.1 2.1 0.1 3.1 at 85° C.null-LOX-1-null-LOX-2 0.1 1.8 0.1 2.5 null-MMT 0.4 4.2 0.4 6.4null-LOX-1 0.1 2.2 0.1 6.6 Wild-type cv. Power 0.2 4.8 0.1 9.0

TABLE 4 Levels of DMSP in micro-mashings Sampling descriptor 3 3 230-min 60-min 4 Sweet boiled boiled Cooled wort wort Wort wort Barleytype μg/L Wild-type cv. Power 10.9 12.0 6.3 3.8 Triple-Null 0.1 0.6 0.60.3

TABLE 5 Levels of DMSP and DMS in two types of pilot-scale mashingsSampling descriptor (cf. FIG. 6B, C) 1 Malt 2 3 4 5 6 7 8 Barley typeμg/g μg/L Evaporation-allowed heating of sweet wort (min; ° C.) 0; 6722; 99 37; 101 52; 101 67; 101 82; 101 142; 90 Wild-type cv. DMSP 4.7725 682 516 369 288 219 101 Quench DMS 4.3 93 85 50 47 33 31 127Triple-Null DMSP 0.1 3 2 3 2 1 1 1 DMS 0.1 14 13 11 12 11 12 12Pressurized heating of sweet wort (min; ° C.) 0; 69 22; 99 37; 98 52; 9867; 98 82; 98 142; 80 Wild-type cv. DMSP 4.7 564 508 408 340 273 219 161Quench DMS 4.8 51 51 60 64 76 80 164 Triple-Null DMSP 0.0 15 5 3 3 3 2 2DMS 0.1 20 20 19 18 19 20 20

TABLE 6 Levels of T2N precursor (T2N pre.) and free T2N in two types ofpilot-scale mashings Sampling descriptor (cf. FIG. 6B, C) 1 2 3 4 5 6 78 Barley type Malt ppb Evaporation-allowed heating of sweet wort (min; °C.) 0; 67 22; 99 37; 101 52; 101 67; 101 82; 101 142; 90 Wild-type T2Npre. — 3.6 4.8 4.3 4.2 3.9 3.9 3.7 cv. Quench T2N — 0.3 0.3 0.2 0.2 0.10.1 0.1 Triple-Null T2N pre. — 1.7 1.9 1.6 1.4 1.4 1.2 1.4 T2N — 0.1 0.20.1 0.1 0.1 0.1 0.1 Pressurized heating of sweet wort (min; ° C.) 0; 6922; 99 37; 98 52; 98 67; 98 82; 98 142; 80 Wild-type T2N pre. — 3.8 4.03.9 3.8 3.8 3.8 3.3 cv. Quench T2N — 0.2 0.2 0.2 0.2 0.2 0.2 0.2Triple-Null T2N pre. — 1.6 1.8 1.8 1.6 1.5 1.4 1.5 T2N — 0.2 0.2 0.2 0.10.1 0.1 0.1

TABLE 7 DMS, T2N precursors and free T2N in fresh and aged beer Beerincubation conditions Fresh T2N Free 2 weeks pre- at 37° C. DMS cursorsT2N SO₂ Free T2N Barley type Boiling type (ppb) (ppb) (ppb) (ppm) (ppb)Wild-type Evaporation- 65 3.0 0.025 5 0.041 cv. Quench allowedTriple-Null heating of 2 1.3 0.018 3 0.039 sweet wort Wild-typePressurized 151 3.3 0.024 6 0.061 cv. Quench heating of Triple-Nullsweet wort 3 1.4 0.020 4 0.039

TABLE 8 Sensory evaluation of fresh and aged beer produced fromwild-type cv Quench and Triple-Null malt Beer incubation conditons 1week 2 weeks Fresh at 37° C. at 37° C. Flavour Ageing Papery AgeingPapery Barley type Boiling type score¹ Comments score² score² scorescore Wild-type Evaporation- 4.4 Noticeably sour 3.1 2.4 2.4 2.1 cv.Quench allowed Slightly oxidised heating of Slightly DMS sweet wortSlightly sulphidic Slightly estery Triple-Null 4.8 Slightly sulphidic2.1 1.6 1.9 1.3 Slightly fatty acid Slightly grainy Wild-typePressurized 2.8 Slightly estery 3.5 2.3 3.3 2.4 cv. Quench heating ofSlightly aged sweet wort Strongly DMS Slightly catty Slightly grainyTriple-Null 4.8 Slightly grainy 2.6 1.9 1.9 1.1 Slightly fruity Slightlysour Slightly stale ¹On a scale from 1-9, where 9 is best ²On a scalefrom 0-5, where 0 designates a fresh beer, and 5 a very aged beer ³On ascale from 0-5, where 5 designates an extremely papery beer

TABLE 9 Experimental overviev Drying/kilning Boiling Curring Evap-temperature oration Brew no. Cultivar Progamme (° C.) Vessel (%) 1Rosalina Normal 85 Open 4.5 2 Triple-Null Normal 85 Open 4.5 3 RosalinaNormal 85 Closed 0   4 Triple-Null Normal 85 Closed 0   5 Rosalina Low75 Open 4.5 temperature 6 Triple-Null Low 75 Open 4.5 temperature

TABLE 10 DMS and DMSP in malt samples Drying/kilning Curring temperatureDMS DMSP Cultivar Progamme (° C.) (mg/kg) (mg/kg) Rosalina Normal 85 4.1 4.7 Rosalina Low temperature 75 2.8 16.2 Triple-Null Normal 85 <DL*<DL* Triple-Null Low temperature 75 <DL* <DL* *below detection limit

TABLE 11 Levels of DMSP and DMS in two types of pilot-scale boilingSample descriptor (cf. FIG. 6) 1 2 3 4 5 7 Heating of sweet wort (min; °C.) 0; 67 22; 99 37; 100 52; 100 82; 100 142; 90 Barley type μg/L Normalkernel drying at 85° C. and evaporation-allowed heating of wort in openvessel. Wild-type cv. DMSP 1245 1257 882 759 415 208 Rosalina DMS 212190 102 56 31 178 Triple-Null DMSP trace — — — — trace DMS trace — — — —trace Normal kernel drying at 85° C. and heating of wort in closedvessel without evaporation. Wild-type cv. DMSP 1180 1061 732 576 398 274Rosalina DMS 183 227 410 412 471 709 Triple-Null DMSP trace — — — —trace DMS trace — — — — trace Low-temperature drying of kernels at 75°C. and evaporation-allowed heating of wort in open vessel. Wild-type cv.DMSP 1825 1665 1262 1005 611 376 Rosalina DMS 155 178 74 32 27 154Triple-Null DMSP 11 — — — — 2 DMS 4 — — — — 4

TABLE 12 Levels of T2N precursors (T2N pre) and free T2N in pilot scaleworts produced using varying kilning and boiling regimes At start ofheating Heated wort T2N T2N pre T2N T2N pre Barley type Boiling type *)(ppb) (ppb) (ppb) (ppb) Normal drying at 85° C. Wild-type cv. Ves. op.;evap. 0.39 5.3 0.21 4.2 Rosalina Triple-Null Ves. op.; evap. 0.24 1.80.08 1.8 Wild-type cv. Ves. clo.; no evap. 0.40 5.3 0.36 4.1 RosalinaTriple-Null Ves. clo.; no evap. 0.28 2.2 0.11 1.8 Low-temperature dryingat 75° C. Wild-type cv. Ves. op.; evap. 0.21 4.4 0.27 4.7 RosalinaTriple-Null Ves. op.; evap. 0.31 1.9 0.18 1.8 *) Abbreviations: Vesselopen (ves. op) or closed (ves. clo.); no evaporation (no. evap.) orevaporation-allowed (evap.)

TABLE 13 DMS and free T2N in fresh and aged beer Free Free DMS T2N **)SO₂ T2N ***) Barley type Boiling type *) (ppb) (ppb) (ppm) (ppb) Normaldrying at 85° C. Wild-type cv. Ves. op.; evap. 117 0.011 5 0.055Rosalina Triple-Null Ves. op.; evap. 1 0.011 5 0.018 Wild-type cv. Ves.clo.; no evap. 326 0.011 5 0.035 Rosalina Triple-Null Ves. clo.; noevap. 2 0.012 4 0.017 Low temperature drying at 75° C. Wild-type cv.Ves. op.; evap. 174 — 10 — Rosalina Triple-Null Ves. op.; evap 5 — 5 — *) Abbreviations: Vessel open (ves. op) or closed (ves. clo.); noevaporation (no. evap.) or evaporation-allowed (evap.)  **) In freshbeer ***) In beer incubated for 2 weeks at 37° C.

TABLE 14 Sensory evaluation of fresh and aged beer produced fromwild-type cv. Rosalina and Triple-Null malt Beer incubation conditonsFresh 2 weeks at 37° C. Boiling Flavour Ageing Papery Barley type type*) score¹ Comments score² score³ Normal drying of kernels at 85° C.Wild-type Ves. op.; 3.4 Slightly sulphidic cv. Rosalina evap. MarkedlyDMS Triple-Null Ves. op.; 5.7 Slightly 2.4 1   evap. after-bitterWild-type Ves. clo.; 3.1 Strongly DMS cv. Rosalina no evap. Triple-NullVes. clo.; 5.0 Slightly sour 2.7 2.0 no evap. Slightly hoppy Slightlysharp-bitter Slightly grainy Low-temperature drying of kernels at 75° C.Wild-type Ves. op.; 4.8 Slightly fruity cv. Rosalina evap. Markedly DMSTriple-Null Ves. op.; 5.2 Slightly bitter 2.1 0.7 evap. Slightly acidic*) Abbreviations: Vessel open (ves. op) or closed (ves. clo.); noevaporation (no. evap.) or evaporation-allowed (evap.) ¹On a scale from1-9, where 9 is best ²On a scale from 0-5, where 0 designates a freshbeer, and 5 a very aged beer ³On a scale from 0-5, where 5 designates anextremely papery beer

TABLE 15 THAs in beers produced from malt of cv Rosalina and Triple-Nullmutant. 9.12.13- 9.12.13- 9.10.13- Hodea/ Hodea Hodea 9.10.13- Barleytype Boiling type *) (mg/l) (mg/l) Hodea  Normal drying at 85° C.Wild-type cv. Rosalina Ves. op.; evap. 3.68 0.84 4.4 Triple-Null Ves.op.; evap. 0.75 0.29 2.5 Wild-type cv. Rosalina Ves. clo.; no evap. 3.280.78 4.2 Triple-Null Ves. clo.; no evap. 0.51 0.23 2.2 Low- temperaturedrying at 75° C. Wild-type cv. Rosalina Ves. op.; evap. 3.77 0.8  4.7Triple-Null 0.49 0.22 2.2 *) Abbreviations: Vessel open (ves. op) orclosed (ves. clo.); no evaporation (no. evap.) or evaporation-allowed(evap.)

TABLE 16 Sequence Listing SEQ ID NO Corresponds to Description SEQ IDNO: 1 SEQ ID NO: 1 Barley gDNA of cv. Barke of international spanningthe start and patent application stop codons of the gene WO2005/087934encoding LOX-1 SEQ ID NO: 2 SEQ ID NO: 2 Barley gDNA of mutant ofinternational D112 spanning the region patent application between thestart and stop WO2005/087934 codons of the corresponding gene encodingLOX-1 of cv. Barke SEQ ID NO: 3 SEQ ID NO: 3 Protein sequence ofinternational of full-length LOX-1 patent application protein of cv.Barke WO2005/087934 SEQ ID NO: 4 SEQ ID NO: 4 Protein sequence of ofinternational inactive, truncated patent application LOX-1 of mutantD112 WO2005/087934 SEQ ID NO: 5 SEQ ID NO: 1 The sequence of wild-typeof international genomic DNA encoding patent application LOX-2 from cv.Barke. PCT/DK2009/050355 published as WO2010/075860 SEQ ID NO: 6 SEQ IDNO: 2 The sequence of mutant of international LOX-2 genomic DNA patentapplication from barley mutant A689. PCT/DK2009/050355 published asWO2010/075860 SEQ ID NO: 7 SEQ ID NO: 5 The sequence of full length ofinternational LOX-2 protein of wild patent application type barley, cv.Barke. PCT/DK2009/050355 published as WO2010/075860 SEQ ID NO: 8 SEQ IDNO: 6 The sequence of mutant of international LOX-2 protein lackingpatent application LOX-2 activity from PCT/DK2009/050355 barley mutantA689. published as WO2010/075860 SEQ ID NO: 9 SEQ ID NO: 3 Barley gDNAof cv. Prestige, of international genomic sequence spanning patentapplication the start and stop codons PCT/DK2009/050315 of the gene forMMT. published as WO2010/063288 SEQ ID NO: 10 SEQ ID NO: 8 Barley gDNAof Mutant of international 8063, Genomic sequence patent application forMMT spanning the PCT/DK2009/050315 start and stop codons published as ofthe gene for MMT. WO2010/063288 SEQ ID NO: 11 SEQ ID NO: 16 Barley gDNAof cv. of international Sebastian, Genomic patent application sequencefor MMT PCT/DK2009/050315 spanning the start and stop published ascodons of the gene for MMT. WO2010/063288 SEQ ID NO: 12 SEQ ID NO: 19Barley gDNA of Mutant of international 14018, Genomic sequence patentapplication for MMT spanning PCT/DK2009/050315 the start and stop codonspublished as of the gene for MMT. WO2010/063288 SEQ ID NO: 13 SEQ ID NO:6 Sequence for barley MMT of international of cv. Prestige. patentapplication PCT/DK2009/050315 published as WO2010/063288 SEQ ID NO: 14SEQ ID NO: 18 Sequence for barley MMT of international of cv. Sebastian.patent application PCT/DK2009/050315 published as WO2010/063288 SEQ IDNO: 15 SEQ ID NO: 22 Entire translated sequence of international derivedfrom mis-spliced patent application RNA of Mutant 14018.PCT/DK2009/050315 published as WO2010/063288 SEQ ID NO: 16 SEQ ID NO: 24Entire translated sequence of international derived from mis-splicedpatent application RNA of barley Mutant PCT/DK2009/050315 14018.published as WO2010/063288 SEQ ID NO: 17 SEQ ID NO: 26 Entire translatedsequence of international derived from mis-spliced patent applicationRNA of barley Mutant PCT/DK2009/050315 14018. published as WO2010/063288

REFERENCES CITED Patent Documents

-   U.S. Pat. No. 4,683,195 to Mullis, K. B. et al.-   U.S. Pat. No. 4,800,159 to Mullis, K. B. et al.-   PCT patent application WO 02/053721 to Douma, A. C. et al.-   PCT patent application WO 2005/087934 to Breddam, K. et al.-   European patent no. EP 1609866 to Hirota, N. et al.-   PCT/DK2009/050315 to Knudsen, S. et al.-   PCT/DK2009/050355 to Skadhauge, B. et al.

OTHER PUBLICATIONS

-   American Association of Cereal Chemists, “Approved methods of the    American Association of Cereal Chemists.” ISBN 0-913250-86-4 (1995).-   American Society of Brewing Chemists, “Methods of analysis of the    American Society of Brewing Chemists.” ISBN 1-881696-01-4 (1992).-   Baur, C. and Grosch. W., “Investigation about the taste of di-, tri-    and tetrahydroxy fatty acids.” Z. Lebensm. Unters. Forsch. 165:    82-84 (1977).-   Baur, C. et al., “Enzymatic oxidation of linoleic acid: Formation of    bittertasting fatty acids.” Z. Lebensm. Unters. Forsch. 164:171-176    (1977).-   B. Bonacchelli, C. De Brackeleire and F. Harmegnies “Wort    boiling—the Meura's concept with wortstripping” Proceedings of the    31st International Congress of the European Brewery Convention    Venice, Italy, 6-10 May 2007, Contribution no. 58, ISBN    978-90-70143-24-4-   Briggs, D. E. et al., “Malting and brewing science. Volume I Malt    and sweet wort.” Chapman and Hall. New York. USA. ISBN 0412165805    (1981).-   Durai, S. et al., “Zinc finger nucleases: custom-designed molecular    scissors for genome engineering of plant and mammalian cells.”    Nucleic Acids Res. 33:5978-5990 (2005).-   European Brewery Convention. “Analytica—EBC.” ISBN 3-418-00759-7    (1998).-   Groenqvist, A. et al., “Carbonyl compounds during beer production in    beer.” Proceedings of the 24th EBC Congress, Oslo, pp. 421-428    (1993).-   Hamberg, M., “Trihydroxyoctadecenoic acids in beer: Qualitative and    quantitative analysis.” J. Agric. Food Chem. 39:1568-1572 (1991).-   Hansen, M. et al., “Antisense-mediated suppression of C-hordein    biosynthesis in the barley grain results in correlated changes in    the transcriptome, protein profile, and amino acid composition.” J.    Exp. Bot. 58:3987-3995 (2007).-   Hough, J. S. et al., “Malting and brewing science. Volume II Hopped    wort and beer.” Chapman and Hall, New York, USA. ISBN 0412165902    (1982).-   Iida, S. and Terada, R., “Modification of endogenous natural genes    by gene targeting in rice and other higher plants.” Plant Mol. Biol.    59:205-219 (2005).-   Institute of Brewing, “Institute of Brewing. Methods of analysis.”    ISBN 0-900489-10-3 (1997).-   Jamieson, A. M. and van Gheluwe, J. E. A., “Identification of a    compound responsible for cardboard flavor in beer.” Proc. Am. Soc.    Brew. Chem. 29:192-197 (1970).-   Kleinhofs, A. et al., “Induction and selection of specific gene    mutations in Hordeum and Pisum.” Mut. Res. 51:29-35 (1978).-   Kumar, S. et al., “Gene targeting in plants: fingers on the move.”    Trends Plant Sci. 11:159-161 (2006).-   Kuroda, H. et al., “Characterization of factors involved in the    production of 2(E)-nonenal during mashing.” Biosci. Biotechnol.    Biochem. 67:691-697 (2003).-   Kuroda, H. et al., “Characterization of 9-fatty acid hydroperoxide    lyase-like activity in germinating barley seeds that transforms    9(S)-hydroperoxy-10(E).12(Z)-octadecadienoic acid into    2(E)-nonenal.” Biosci. Biotechnol. Biochem. 69:1661-1668 (2005).-   Lermusieau, G. et al., “Nonoxidative mechanism for development of    trans-2-nonenal in beer.” J. Am. Soc. Brew. Chem. 57:29-33 (1999).-   Liegeois, C. et al., “Release of deuterated (E)-2-nonenal during    beer aging from labeled precursors synthesized before boiling.” J.    Agric. Food Chem. 50:7634-7638 (2002).-   Maquat, L. E. and Carmichael, G. G., “Quality control of mRNA    function.” Cell 104:173-176 (2001).-   Meilgaard, M. C., “Flavor chemistry of beer: Part II: Flavor and    threshold of 239 aroma volatiles.” Tech. Q. MBAA 12:151-167 (1975).-   Mendell, J. T. and Dietz, H. C., “When the message goes awry:    Disease-producing mutations that influence mRNA content and    performance.” Cell 107:411-414 (2002).-   Nevo, E., “Resources for Breeding of Wild Barley.” In: “Barley:    Genetics. Biochemistry. Molecular Biology and Biotechnology.”    Shewry. P. R., ed., pp. 3-18. C. A. B. International. ISBN    0-85198-725-7 (1992).-   Nyborg, M. et al., “Investigations of the protective mechanism of    sulfite against beer staling and formation of adducts with    trans-2-nonenal.” J. Am. Soc. Brew. Chem. 57:24-28 (1999).-   Rasmussen, S. K. and Hatzack, F., “Identification of two low-phytate    barley (Hordeum vulgare L.) grain mutants by TLC and genetic    analysis.” Hereditas 129:107-112 (1998).-   Robbins, M. P. et al., “Gene manipulation of condensed tannins in    higher plants.” Plant Physiol. 116:1133-1144 (1998).-   Sambrook, J. and Russell. D. W., “Molecular Cloning. A Laboratory    Manual. 3rd Ed.”, Cold Spring Harbor Laboratory Press. Cold Spring    Harbor. New York. ISBN 0-87969-577-3 (2001).-   Schmitt, N. F. and van Mechelen. J. R., “Expression of lipoxygenase    isoenzymes in developing barley grains.” Plant Sci. 128:141-150    (1997).-   Stahl, Y. et al., “Antisense downregulation of the barley limit    dextrinase inhibitor modulates starch granule sizes distribution.    starch composition and amylopectin structure”. Plant J. 39:599-611    (2004).-   Tzfira, T. and White. C., “Towards targeted mutagenesis and gene    replacement in plants.” Trends Biotechnol. 23:567-569 (2005).-   von Bothmer, R. et al., “Diversity in barley (Hordeum vulgare).” In:    “Diversity in Barley (Hordeum vulgare).” von Bothmer, R., van    Hintum, T., Knüpffer, H., Sato. K., eds., pp. 129-136. ISBN    0-444-50587-7 (2003). Also available at http://www.genres.de/.-   Wackerbauer, K. and Meyna, S., “Freie und triglyceride-gebundene    Hydroxyfettsäuren in Gerste und Malz”, Monatsschrift für    Brauwissenschaft, heft 3/4: 52-57 (2002).-   Wu, J. et al., “Nonsense-mediated mRNA decay (NMD) silences the    accumulation of aberrant trypsin proteinase inhibitor mRNA in    Nicotiana attenuata.” Plant J. 51:693-706 (2007).

1-57. (canceled)
 58. A barley based beverage prepared from a barleyplant or a part thereof, wherein said barley plant comprises: a) a firstmutation resulting in a total loss of functional lipoxygenase (LOX)-1,and b) a second mutation resulting in a total loss of functional LOX-2,and c) a third mutation resulting in a total loss of functional Sadenosylmethionine:methionine S-methyltransferase (MMT).
 59. The barleybased beverage according to claim 58, wherein said beverage contains alevel of dimethyl sulfide (DMS) below 10 ppb.
 60. The barley basedbeverage according to claim 58, wherein said beverage contains a levelof S-methyl-1-methionine (SMM) below 20 ppb.
 61. The barley basedbeverage according to claim 58, wherein said beverage contains less than50% trans-2-nonenal (T2N) potential compared to the T2N potential of abeverage prepared in the same manner from barley cv. Power.
 62. Thebarley based beverage according to claim 58, wherein said beveragecontains a level of DMS below 10 ppb, a level of SMM below 20 ppb andless than 50% T2N potential compared to the T2N potential of a beverageprepared in the same manner from barley cv. Power.
 63. A barley basedbeverage, wherein said beverage is prepared by a method comprising thesteps of: (i) providing a barley plant or part thereof as defined inclaim 58; (ii) optionally malting at least part of said barley plant orpart thereof, thereby obtaining malted barley; (iii) mashing said barleyplant or part thereof and/or said malted barley and optionallyadditional adjuncts, thereby obtaining a wort; (iv) heating said wortoptionally in the presence of additional ingredient(s), wherein at most4% of the wort volume is evaporated, thereby obtaining heated wort; and(v) processing said heated wort into a beverage.
 64. A barley basedbeverage, wherein said beverage is prepared by a method comprising thesteps of: (i) providing a barley plant or part thereof as defined inclaim 59; (ii) optionally malting at least part of said barley plant orpart thereof, thereby obtaining malted barley; (iii) mashing said barleyplant or part thereof and/or malted barley and optionally additionaladjuncts, thereby obtaining a wort; (iv) heating said wort optionally inthe presence of additional ingredient(s), wherein at most 4% of the wortvolume is evaporated, thereby obtaining heated wort; and (v) processingsaid heated wort into a beverage.
 65. A barley based beverage, whereinsaid beverage is prepared by a method comprising the steps of: (i)providing a barley plant or part thereof as defined in claim 60; (ii)optionally malting at least part of said barley plant or part thereof,thereby obtaining malted barley; (iii) mashing said barley plant or partthereof and/or malted barley and optionally additional adjuncts, therebyobtaining a wort; (iv) heating said wort optionally in the presence ofadditional ingredient(s), wherein at most 4% of the wort volume isevaporated, thereby obtaining heated wort; and (v) processing saidheated wort into a beverage.
 66. A barley based beverage, wherein saidbeverage is prepared by a method comprising the steps of: (i) providinga barley plant or part thereof as defined in claim 61; (ii) optionallymalting at least part of said barley plant or part thereof, therebyobtaining malted barley; (iii) mashing said barley plant or part thereofand/or malted barley and optionally additional adjuncts, therebyobtaining a wort; (iv) heating said wort optionally in the presence ofadditional ingredient(s), wherein at most 4% of the wort volume isevaporated, thereby obtaining heated wort; and (v) processing saidheated wort into a beverage.
 67. A barley based beverage, wherein saidbeverage is prepared by a method comprising the steps of: (i) providinga barley plant or part thereof as defined in claim 62; (ii) optionallymalting at least part of said barley plant or part thereof, therebyobtaining malted barley; (iii) mashing said barley plant or part thereofand/or malted barley and optionally additional adjuncts, therebyobtaining a wort; (iv) heating said wort optionally in the presence ofadditional ingredient(s), wherein at most 4% of the wort volume isevaporated, thereby obtaining heated wort; and (v) processing saidheated wort into a beverage.
 68. The beverage according to claim 58,wherein the beverage is beer.
 69. The beverage according to claim 58,wherein the beverage is a non-alcoholic malt beverage.
 70. A wortcomposition prepared from a barley plant or a part thereof, wherein saidbarley plant comprises: a) a first mutation resulting in a total loss offunctional LOX-1, and b) a second mutation resulting in a total loss offunctional LOX-2, and c) a third mutation resulting in a total loss offunctional MMT.
 71. The wort composition according to claim 70, whereinsaid wort composition contains a level of DMS below 10 ppb.
 72. The wortcomposition according to claim 70, wherein said wort compositioncontains a level of SMM below 20 ppb.
 73. The wort composition accordingto claim 70, wherein said wort composition contains less than 50% T2Npotential compared to the T2N potential of a wort composition preparedin the same manner from barley cv. Power.
 74. The wort compositionaccording to claim 70, wherein said wort composition contains a level ofDMS below 10 ppb, a level of SMM below 20 ppb and less than 50% T2Npotential compared to the T2N potential of a wort composition preparedin the same manner from barley cv. Power.
 75. The wort compositionaccording to claim 70, wherein said wort composition is prepared by aprocess comprising the steps of: (i) providing said barley plant or partthereof; (ii) optionally malting at least part of said barley plant orpart thereof, thereby obtaining malted barley; (iii) mashing said barleyplant or part thereof and/or malted barley and optionally additionaladjuncts.
 76. A malt composition prepared from a barley plant or a partthereof, wherein said barley plant comprises: a) a first mutationresulting in a total loss of functional LOX-1, and b) a second mutationresulting in a total loss of functional LOX-2, and c) a third mutationresulting in a total loss of functional MMT, wherein said maltcomposition comprises a level of SMM below 50 ppb, a level of DMS below25 ppb, and less than 30% free T2N compared to a malt compositionprepared in the same manner from a barley cv. Power.